How to Make Cabana Banana Jam

I got a recipe from a Blog Friend (http://homesteadheart.blogspot.com/) for Banana Jam. I thought it sounded yummy so I thought I would give it a try.

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.

How to make Banana Jam

Use 8 or 9 ripe Bananas

Put the lemon juice in a large pan

Cut up the Bananas and add to the pan with the lemon juice in it

Mash the Bananas

Add the Sugar in the Raw

Heat to a light boil

Sterilize your lids

It's Jam!

Sterilize Jars

When the mixture is ready, fill Jars with Jam.

Remember, hot jars, hot lids, hot jam

*Note the Funnel. Another essential canning item

Process the filled jars for 15 minutes

The finished Product

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