This will bring the tropic to you! Serve it on bread, in a cake glaze a chicken or over cream cheese as a spread. Love to see what you do with it! Will make about 8-10 (8 oz) half pints for gift giving or about 160 servings, 1 Tbsp. each for your own consumption. ;)
- Crush bananas with lemon juice to prevent browning. Set aside.
- Meanwhile prepare boiling water canner. Heat 7-10 (8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
- Combine mangoes, bananas and vanilla in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar and liqeuer if using, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Carefully remove vanilla and ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable.
Delicious!<br/><br/>Following this recipe exactly, however, only yielded 12 1/4 pint (125 ml) jars.
I have made this one twice as I have both mangos and banana in the yard. I love watching people taste it and then telling me they never imagined banana in a jam.
I am a novice canner. I made 6 jars of this and everyone is begging for more. I used a little vanilla extract, as no vanilla bean was to be found in this little town. Thanks for the great recipe that I will use again and again!!!