I made two batches following your recipe. I had problems witht he first
batch being scorched on the bottom of the pan. I had gotten in a hurry and
left out 2 cups of bananas. I didnt realize it until it was in the jars and
I was cooking the second batch. Here is what I did.

On the second batch, I added 3 Tbsp of peanut butter while running the
bananas through the processor. I put in 1 1/2 tsp of oleo to keep it from
sticking to the pan and burning. I used one cup of sugar and 1/2 cup
Splenda. I also turned the heat down from super high to 3/4 high and let it
take longer to come to a baby boil. Then I put it in jars and I dumped the
first batch back into the pan and turned the heat onto the same temp.

I added oleo and 1 tsp of cinnimon to cover the scorched taste (which it
didnt seem to have), and brought it to a baby boil. Then I put it into jars
and HWB both batches for 30 minutes.

They both taste pretty good, in fact better than I expected after going
through all that. The worst part is getting people to try it. Once they
do, they like it.

Dwayne



"A.T.Hagan" > wrote in message
...
>I believe that bananas by themselves do not have enough necessary
> acidity, but it's easily added. I wanted to make some banana jam this
> year and could not find a recipe that really suited me so I reviewed a
> dozen or so other recipes then created my own.
>
> 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.)
>
> Combine bananas, juices, and pectin then bring to a boil. Stir in
> sugar and boil hard (can't be stirred down) for one minute then remove
> from heat. Skim foam, pack in jars, seal on lids. Process fifteen
> minutes in boiling water bath. Jam may be soft for a few days before
> it begins to firm up.
>
> *Ripe bananas by my definition are all yellow with a sprinkling of
> brown freckles with no green remaining. Cut out any dark or bruised
> spots so as not to discolor finished product. Mix with citrus juices
> right away to prevent browning.
>
> ADDITIONAL NOTES: Having eaten two jars now I think this batch came
> out sweeter that I really wanted so the next time I make it I'll cut
> the sugar to one and a half cups. I'll probably more finely puree the
> bananas next time as well as the chunky bits floated a little.
> Finished color resembled canned crushed pineapple. Great on a PBJ,
> like having a peanut butter and banana sandwich with a glass of orange
> juice.
>
> .....Alan.
>
>
> On Thu, 29 Sep 2005 20:56:38 -0500, Dianna Visek
> > wrote:
>
>>How come the books don't tend to have any banana recipes? Is it
>>necessary to add lemon for acidity?
>>
>>Thanks, Dianna
>>______________________________________________ _
>>To reply, please remove "fluff" from my address.
> ---
> The Universe is utterly indifferent to the fact that
> you do not realize the consequences of your actions.
> You will have to deal with them just the same.
>
> The Prudent Food Storage FAQ, V4.0
> http://athagan.members.atlantic.net/Index.html
>