You have got to try this TO DIE FOR BANANAS FOSTER JAM! It is amazing! I got the idea from a place in Colorado Springs and decided to go home and recreate what I bought! Delist! Mojo Banana’s Foster Jam 3 ¾ cups peeled and diced ripe bananas (about 9 medium) 4 tablespoons lemon juice 1 teaspoon Fruit Fresh 2 cups granulated sugar 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon unsalted butter 1 3oz pouch liquid pectin 1 ½ teaspoons rum extract Preheat canner and prepare jars and lids. In an 8 qt pan combine the bananas, lemon juice and Fruit Fresh. Stir in the sugars, butter and cinnamon. Over med-low heat, stirring constantly, heat the mixture until the sugars are completely dissolved. Increase the heat to med-high and bring to full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil and boil, stirring constantly, for 2 minutes. Remove pan from the heat. Skim off any foam. Stir in the rum extract. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute, or so, to distribute the fruit. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter and place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months. Makes about 7 half pint jars.
Posted on: Fri, 02 Aug 2013 03:24:53 +0000
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