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Monday, May 20, 2013

Jamaican Banana-Pineapple Mango Rum Jam



five 4 ounce jars of jam

I just decided it was time to make Jamaican Banana Jam. Then, I read a comment on the site where I got the recipe. Someone had added pineapple. I didn't follow the recipe, and I lost the notes where I recorded my changes! I did not add as much sugar, and used part of a package of powdered. no sugar needed, Sure-Jell premium fruit pectin--pink box.

For this recipe, I specifically bought Mango Rum, a miniature. I used part of it and only had half left. I added the rest of the bottle, about two Tablespoons or less. The first half was added to something earlier. I don't drink, so a miniature lasts a long time.
 

bananas for jam

The bananas were very ripe. I mixed this up the jam  mixture and it sat four days in the refrigerator before I made jam. Every day, I would sample a little in a bowl. Otherwise, I would have had more jam.

stored waaay up high

The jars are stored in the laundry room over the dryer. Actually, if I stand facing the dryer, the view I see above place the cabinet to the left of me and not exactly over the dryer, just a bit of the side of the side of the dryer. When I was younger, I would stand in front of the dryer, put one hand on the dryer top,  and just jump up to sit on the dryer. Lately, I get exbf to spot for me as I stand on a stool and struggle to get on the dryer, pushing my fat behind up and onto the dryer and usually making myself hurt. Tonight, I was brave and got on the stool and then the dryer without someone spotting in case I tipped off or dropped something on my noggin. I survived.

These are the only canning jars stored in the laundry room. The packages are small, so it seems this is a good place to stuff them one at a time. I really don't think it is a good idea for me to try to get a box of 12 quarts over my head and into the shelf as I balance on the dryer.

The jam was based off this recipe. It was on Little House in the Big Woods, penned by Wendy. Her boys said it was too sweet, but I believe this jam would make a good filling or could be used over ice cream. A little does go a long way.

When I took the jars from the pot, I was rewarded with two pings of lids before I could get all five on the counter. There is leftover jam, a tad short of 4 oz. so when it cools or maybe tomorrow, I will taste test the finished product.

Taste test: I did open one jar today and test it for firmness and taste. It is great! Now, if I can just figure out what I did with the recipe I used, not the one on the internet, just based off the internet recipe.

Your turn
Have you ever made banana jam? Or, banana-pineapple jam? Does it sound delicious to you?

4 comments:

  1. That sounds very tasty! I've never made jam with bananas, though the carrot cake jam I've made requires crushed pineapple.

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    Replies
    1. Pamela,
      Carrot cake jam sounds delicious. I have heard of it, but I've never tried it.

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  2. In my humble, little opinion, bananas are at their best when they have brown spots like in your photo. So sweet and banana-y. :-) It's lovely to see that you have started canning already, and with such a delicious sounding recipe!

    You and exbf seem to have a very comfortable friendship. Bless him for the help he gives.

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  3. Oh, yes! Those were just fit to eat. Greenish bananas turn my stomach to smell them. I have things lined up to can now before the "real" harvests begin.

    Yes, he is very helpful with anything I ask him to do. So, I try not to overburden him.

    I am glad to see you are back.

    ReplyDelete

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