Here is her recipe:
Cabana Banana Jam
8-9 ripe, but still firm bananas
½ cup lemon juice
4 ½ cups sugar (I used raw turbinado sugar)
¼ c. Malibu rum (optional)
¼ cup water if necessary
Pour lemon juice into large pan. Slice bananas into pan, then mash up well with fork or pastry blender. Heat, adding 4 ½ cups sugar. If needed, add ¼ cup water to help liquefy. Cook over medium heat, bubbling until thick and gloppy, (you know, jam consistency), stirring occasionally as needed. (I should have timed this, but didn’t so my apologies. I’m thinking it cooked 40 - 60 minutes, possibly a bit longer)When thick enough to call jam, you can remove from heat and can or do as I did and add ¼ cup Malibu rum and cook down again to let the alcohol cook off. Then remove from heat and fill hot, sterile jars. Cap with hot lids and rings, wiping jar rims to ensure a seal. Process 15 minutes in hot water bath.
Sterilize your lids
Remember, hot jars, hot lids, hot jam
*Note the Funnel. Another essential canning item
Process the filled jars for 15 minutes
After 15 minutes remove filled jars from the Water Bath
As the jars cool they will make a ping sound. That means they are sealed.
I will have to say ........this stuff is YUMMY. I think it tastes like Banana Baby Food