Banana Jam

The other day, my friend I was showing how to can, asked about canning bananas.  I said I didn't think you really would want to.  I did some research and found a great recipe for banana jam.  Why you ask? I say why not?  What else are you going to do with those sugar-laden black squishy things sitting on the counter, make bread? I think not!! Let's broaden our horizons and give this one a try.

Banana Jam Recipe

•1/4 cup fresh lime juice (about one medium lime)
•3 1/2 cups diced very ripe bananas
•1 1/2 cups sugar
•1/2 cup water
•1 1/2 tsp of ground cinnamon

Squeeze the lime juice into a bowl and chop the bananas into it in little chunks.
Measure the sugar and water into a pot, and stir to dissolve sugar as you bring syrup to a boil.
Once it’s just starting to boil, add banana mixture and boil over low heat for about 30 minutes or until thick. Keep stirring it all the time to stop it from sticking to the sides, and to mash up the banana as you go. Add the cinnamon to the mixture, adding more or less depending on how much cinnamon flavor you like. The mixture will slowly start to cook down and will eventually turn into a thick goopy paste, which will get even gooier after it cools down.
The jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly.
Once you’re done, spoon the jam into hot sterilized jars and seal. At sea level, I'd give it 10 minutes in a BWB.
original banana jam recipe