Banana Jam

This is good on toast, bagels, pancakes, waffles, french toast, ice cream or a peanut butter sandwich.  Some recipes will tell you that 

BANANA JAM

(makes 2 pints)

Ingredients:

*1/4 cup fresh squeezed lime juice or key lime juice

*3 1/2 - 4 cups firm ripe bananas, sliced

*2 cups granulated sugar

*1/4 cup light brown sugar

*1/2 cup water

*1/2 cinnamon stick or 1 teaspoon ground cinnamon

*pinch of freshly grated nutmeg or pinch of dried nutmeg

*2 teaspoons pure vanilla extract or 1 tablespoon rum

Stove Top Directions:

~Peel and slice the bananas and put them directly into the lime juice and stir to coat them.

~In a 2 1/2 quart sauce pan, measure sugars into water.

~Cook over medium heat, and stir until the sugar has dissolve (cover the first 2 minutes to prevent the sugar from crystalizing on pan.

~Bring the sugar water to a boil.

~Add bananas, cinnamon stick, and nutmeg (I like to put the bananas and lime juice into a food processor first to blend it well to make it smooth.  If you like small bits of bananas in your jam, then there is no reason to do that).

~Cook over medium-low heat for 30-45 minute, or until thick, stirring with a wooden spoon every 5 minutes  (towards the end you may need to stir it every 2-3 minutes, so it doesn't stick).

~Jam is done when you scrape the spoon across the bottom of the paan, and it leaves a track that closes slowly.

~Remove from heat and remove cinnamon stick.

~Stir in vanilla or rum.

~Carefully fill hot, sterilized jars with hot jam, leaving a 1/4 - inch headspace.

~Place on lids and screw on rings.

~Allow to cool and then refrigerate or freeze (will thicken as it cools).

Instant Pot Directions:

~Peel and slice the bananas and put them directly into the lime juice and stir to coat them.

~Set instant pot to sauté mode on high.

~Measure sugars into water into liner pan.

~Sauté and stir until the sugar has dissolve (cover the first 2 minutes to prevent the sugar from crystalizing on pan.

~Bring the sugar water to a boil.

~Add bananas, cinnamon stick, and nutmeg (I like to put the bananas and lime juice into a food processor first to blend it well to make it smooth.  If you like small bits of bananas in your jam, then there is no reason to do that).

~Cook over medium-low heat for 30-40 minute, or until thick, stirring with a wooden spoon every 5 minutes  (towards the end you may need to stir it every 2-3 minutes, so it doesn't stick).

~Jam is done when you scrape the spoon across the bottom of the paan, and it leaves a track that closes slowly.

~Remove from heat and remove cinnamon stick.

~Stir in vanilla or rum.

~Carefully fill hot, sterilized jars with hot jam, leaving a 1/4 - inch headspace.

~Place on lids and screw on rings.

~Allow to cool and then refrigerate or freeze (will thicken as it cools).