Mojo Banana’s Foster Jam
3 ¾ cups peeled and diced ripe bananas (about 9 medium)
6 tablespoons lemon juice
1 teaspoon Fruit Fresh (or you can use antioxidant crystals or ascorbic acid crystals)
3 cups granulated sugar
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon unsalted butter
1 3oz pouch liquid pectin
1 ½ teaspoons rum extract
Preheat canner and prepare jars and lids. In an 8 qt pan combine the bananas, lemon juice and Fruit Fresh. Stir in the sugars, butter and cinnamon. Over med-low heat, stirring constantly, heat the mixture until the sugars are completely dissolved. Increase the heat to med-high and bring to full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil and boil, stirring constantly, for 2 minutes.
Makes about 7 half pint jars.
Stay tuned, I also made a Banana Nut Bread Butter from a recipe I found on the Sure Jell (the pectin) website. I will have it up at the end of the week. I made a yummy loaf of banana nut bread with my leftover ingredients and hope to have it posted to the other blog mid-week, or so. Yesterday I was inspired by a fellow blogger, Tigress, to modify my apple butter to include ground ancho chilis and boy did she hit the nail on the head! I can’t wait to serve this on over a slow roasted pork roast. It was a huge hit with my honey, who has been requesting a spicy or savory type jam. Lots to write about so keep checking back, on both blogs!
I have also created a store over at Amazon. I have recommendations for some great canning books (I have a great friend that co-wrote one of them, check it out) and also some canning supplies. The link to the store is over on the right side of this blog. The holiday’s are coming up…these are some great gift ideas for new or seasoned canners alike. Many of my recipes are in these books or are based on recipes in them.
Till next time, Be Blessed and Be Sweet!
So, for the first banana recipe that I did on Saturday morning I decided to re-do my Banana Rum Jam and make it a Bananas Foster Jam. The recipe was so close and Bananas Foster is my all time favorite dessert, I had to adapt it and go for it. It came out DIVINE! I was instantly transported to Royal Street, a block off Bourbon Street in New Orleans, the home of the world famous Brennan’s Restaurant, where Bananas Foster was created in 1951. I’ve ordered it in many places but none is as good as Brennan’s, where it is prepared and served tableside. The only thing missing in this jam would be the vanilla ice cream it is traditionally served over but you could always heat a bit of it in the microwave for a few seconds and then pour it over a scoop of your favorite vanilla bean ice cream. Now, something else I love to do when I am in New Orleans is to tour all the cemeteries. I always stop and see the tomb of the Voudou Queen, Marie Laveau, and then I will head to her namesake tourist shop on Bourbon St. where you can pick up all kind of mojo trinkets and souvenirs. In honor of my old New Orleans traditions I am naming this one my Mojo Banana’s Foster Jam. When I made it before, as just the Banana Rum Jam, I mentioned that bananas are associated with fertility, potency and prosperity and are most often associated with a masculine energy as opposed to feminine energy. A good internet search will show that women in Hawaii were once forbidden to eat bananas, by law, go figure. I substituted some of the sugar with brown sugar and added a bit of cinnamon. The cinnamon is for power and spirituality and any kind of sugar is for love, of course! Remember to keep your thoughts and intentions clear in your mind when you are crafting your delicacies. A little mood music playing in the background and a candle or two lit near your workspace can make for a great Jammin session and some tasty treats.