Atlantic.net is not posting my stuff these last several days though I
seem to be getting eveyrone else's posts so I'm doing this one via
Google.

On Fri, 30 Sep 2005 20:11:38 GMT, HelixStalwart
> wrote:

>
>>Banana Tropic Jam
>>
>>4 cups mashed or pureed ripe bananas*
>>1.5 cups fresh squeezed orange juice (I used Valencias)
>>0.5 cups fresh squeezed lime juice (Key or Mexican limes are best if
>>you can get them)
>>3 cups sugar
>>1 box no-sugar pectin (I used Sure-Jell, but other will probably work
>>just fine too.)
>
>What was the yield on this recipe please? Oh, and over here in the UK
>we tend to only be able to get Certo liquid pectin - how does this
>compare to the powdered in amount used?

The yield was a bit more than four pints because I wasn't able to skim
it as well as I would have had I pureed the bananas more. Four pints
how ever you want to divide that up should be the normal yield. We go
through jam too fast for me to fool with half-pints which was the
reason why I wanted to try making lower sugar jams.

I can't say about the Certo liquid as I've never used liquid pectin. I
used no-sugar pectin so if you use ordinary pectin you're going to
need to use six cups of sugar which to my taste would be intolerably
sweet. Our resident Jam Queen may be able to tell us how to convert
between powdered and liquid pectins. Or you could do what I did and
simply wing it and see how it comes out. Do you all have the no-sugar
pectins over there?

A 1:1 orange:lime juice ratio may be even better. Or perhaps a
spoonful of a citrus or banana flavored liquer.

......Alan.