Recipe: Banana Jam (4)

Posting a few recipes with only bananas. Also are many that combine bananas
with cranberries, strawberries, peaches or pineapple. Didn't know if you
wanted a "refrigerator jam" or processed one.

Banana Jam #1

3 c. ripe bananas
3 T. pure lemon juice

Blend in saucepan and bring to boil for 1 minute. Add 6-1/2 cups sugar, stir
until sugar is melted and bring to boil. Add 1 bottle Certo pectin. Skim.
Fill jars. Seal, water bath 10 minutes.


Banana Jam #2

3 c. mashed bananas
2 T. lemon juice
1/3 c. chopped maraschino cherries
6-1/2 c. sugar
1 (6 oz.) bottle Certo

Combine first 4 ingredients in large kettle. Mix constantly and bring to a
rolling boil over high heat. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in Certo. Pour into hot jelly jars and seal.


Banana Jam #3

2 T. corn starch
1 (6 oz.) can frozen apple juice concentrate, thawed and undiluted
3 c. sliced ripe bananas
3 T. lemon juice
2 whole cloves
1 -- 2" stick cinnamon

Combine corn starch and apple juice concentrate in a heavy saucepan. Stir
until smooth. Add remaining ingredients, stirring well. Cook over medium
heat, stirring constantly, until thickened and bubbly. Cook an additional 3 to
5 minutes. Remove cloves and cinnamon stick; discard. Quickly spoon banana
mixture into hot sterilized jars, leaving 1/4" head space. Cover at once with
metal lids, and screw bands tight. Cool. Store jam in refrigerator. Yield: 2
half pints. (About 23 calories per tablespoon)


Banana Jam #4

1-1/2 c. sliced bananas
3/4 c. sugar
3 tablespoons orange juice
5 teaspoons lemon juice
1 small cinnamon stick
1 whole clove

Combine all ingredients in a 2-quart saucepan. Stir over moderate heat until
sugar dissolves. Boil rapidly 5 minutes, reduce heat and simmer, stirring
constantly until thickened, about 10 minutes. Pour into small jars or other
container, cool and store in refrigerator. Yield: about 1-1/2 cups. Good on
toast, waffles, gingerbread or as a filling for spice cake.