Banana Jam

Banana Butter
Banana Butter

This is a childhood memory, made by a loving grandmother as a special treat just for me when I was young.

This is the only recipe I have ever found for Banana Jam/butter. The original is from Company’s Coming Preserves, Banana Butter,but I don’t follow it exactly (can’t find a web link to it either, sorry).

This is a good use of those slightly over ripe bananas you throw in the freezer when they are no longer good eating. We also made banana chocolate chip muffins today but that’s another post.

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A triple batch makes about 10 1/2 pint jars of jam. It takes about 14 frozen bananas, thawed and mashed.

I do not use the pineapple the recipe suggests, I just don’t. If I have a little pineapple juice around I will throw in 1/4 cup but if I don’t, it’s not a deal breaker.

Triple recipe looks like this:

  • 6 cups mashed banana
  • 1/4 cup pineapple juice if you have it, fine if you don’t
  • 2 TBSP lemon juice
  • 6 TBSP maraschino cherries, diced
  • 7 1/2 cups sugar (original would be 10 1/2 cups!!!)
  • 9 oz pectin (3 bags)

I am sure you could skip the maraschino cherries too, as they are a little scary as a food product, but I like the bright red flecks and it’s the memory.

Put everything but the pectin in a large pot to boil. Stir constantly. Once it reaches a rolling boil, boil for one more minute. Remove from heat, add pectin. Stir and skim off foam for 5 minutes.

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The longer you stir the more likely you are to not have floating fruit in your jam. Not a big deal if it is just for you but it looks better if it stays well mixed.

Pour into sterilized half pint jars to within 1/4 inch of the rim. Cap and water bath for 10 minutes.

CSC_0204Remove from the bath and let them sit until cooled.

They are now ready to store in the cold room or other dark cool place.

And that is the Banana Jam flavor from my childhood.

A life time trying to grow up and another spent trying to go back…

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