Joyce wrote:

> My question to you fine folks is have you ever made banana jam and what does
> the color look like?

It's not going to be yellow, if that's what you're asking, especially
with the spices you're adding. Don't be surprised that it comes out the
color of banana bread.

As far as the bananss themselves go, unless you're adding banana extract
it's also going to be somewhat difficult to get a strong banana flavor.
Use ripe bananas, really really ripe. So ripe they'll squish out of
the peels.

A banana-rum conserve with walnuts is on the list, I have the bananas
delicately aging as I type.

B/