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Banana Jam

12 cups sliced bananas (about 20 medium)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel
6 strips lemon peel
2 sticks cinnamon
6 whole cloves

In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves.
Stir over medium heat until sugar dissolves. Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly,
until thickened, about 15 to 20 minutes. When jam is thick, remove from heat and ladle immediately into sterilized
canning jars. Fill to within 1/8 inch of top. Screw caps on evenly and tightly. Invert for few seconds, then stand jars
upright to cool. If jam is to be stored for long period, place jars on rack in large kettle and cover with boiling water.
Boil 10 to 15 minutes to sterilize. Remove from water and cool. Makes about 5 pints.


Jamaica Banana Jam

1/4 cup fresh lime juice (about one medium lime)
3 1/2 cups diced firm ripe bananas
2 1/4 cups sugar
1/2 cup water

Place lime juice in a one quart measure. Peel bananas and dice directly into lime juice .Stir with a WOODEN spoon.
Keep stirring as you dice each banana into the lime juice to prevent darkening.

Measure sugar and water into a wide 2 1/2 quart saucepan, and stir to dissolve the sugar as you bring syrup to a boil.
Cover tightly for the first 2 minutes.(so the steam will wash sugar crystals from side of saucepan) then uncover, add
bananas (with lime) and boil over low heat for about 30 minutes or until thick. Stir often to prevent sticking, especially
during last 10 minutes. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly,
or when jam mounds while stirring. Spoon at once into hot sterilized jars and seal. Makes 4 Cups.
**Do not use paraffin with this Jam**


Caribbean Banana Jam
Yield: 2 cups

5 ripe bananas
3 tb fresh lime juice
2/3 cup fresh orange juice or water
1 1/2 cup sugar
1/2 vanilla bean split in half lengthwise and cut into thirds
1/8 ts salt
1 tb banana liqueur (optional)

Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice,
orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam
until thick, about 30 minutes, stirring often.

Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - it's pretty. Spoon
the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to with-in one-eighth inch of the top.
Screw on the lids. Invert the jars for 5 minutes, then re-invert. Let the jam cool to room temperature.

Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks.


Banana Jam

8 ripe bananas (med)
3 med lemons
3 cups granulated sugar
3 cups water
1 slice dried or peeled green ginger
a few cloves

Squeeze the juice from and lemons and slice the rind into paper-thin strips. Boil the sugar and water about 10 minutes.
Add lemon juice and rind, the mashed bananas, ginger and a few cloves. Cook slowly for 1/2-3/4 hour. Stir carefully,
so it doesn't scorch. It will become a pale-yellow mush. Doesn't need testing.

Take out lump of ginger before bottled. Yield 7 eight-ounce glasses.


Banana Jam

3 cups mashed bananas
2 Tbsp. lemon juice
1/3 cup chopped maraschino cherries
6 1/2 cup sugar
1 (6 oz.) bottle Certo

Combine first 4 ingredients in large kettle. Stir constantly and bring to a rolling boil over high heat. Boil hard for 1 minute,
stirring constantly. Remove from the heat and stir in Certo. Pour into hot jelly jars and seal.


Banana Jam

2 1/4 lb bananas, peeled weight
3 1/4 cup sugar
1 lemon
1/2 cup water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes.

Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup
in the pan while it is still hot. Time is of the essence if the bananas are not to discolor. Boil the jam gently, stirring
all the time as it can stick and burn very easily.

As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the
surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

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