Mentioned this in the beer thread, dug it out of my e-mail.
JAMAICAN BANANA RUM JAM
Same recipe as before, except I added pectin and cooked it down a lot more - the outcome is thicker, darker in color and has a much richer flavor than the previous batch.
Ingredients:
3 cups white sugar
3/4c molasses
1c water
1/3c lime juice
1 tsp cinnamon
½ tsp ginger
¼ tsp allspice
1/8 tsp cloves
2-3 lbs of peeled and mashed, well ripened bananas.
2 tbsp vanilla extract
1 pkg fruit pectin powder or liquid pectin (recommended)
¾ cup amber or dark rum (I used Lambs Navy)
Directions:
Combine sugar through cloves in a large pot and gently boil on the stove, stirring frequently, until it reaches 225F on a candy or instant-read thermometer. Remove from heat, let cool for a minute, then add bananas/vanilla and 1/2c of the rum.
Cook down the mixture for about 15 minutes, bubbling but not boiling, stirring infrequently. The mixture will start out thick, turn thin as liquid comes out of the bananas, then thicken again as the liquid boils off. Continue to cook, with a very light boil, stirring every minute or so until the mixture starts to clump on the bottom of the pot. Once this happens, kill the heat and whisk the mixture so all “stuck to the bottom” clumps are broken apart and mixed in.
Add pectin powder, whisk in until fully integrated and no clumps of it remain. Using liquid pectin definitely makes this easier.
Add remaining 1/4c rum, cook for a few more minutes to drive off some (but not all) of the alcohol, re-thicken the mixture a bit and set the pectin. Immediately transfer to sterilized jars.
JAMAICAN BANANA RUM JAM
Same recipe as before, except I added pectin and cooked it down a lot more - the outcome is thicker, darker in color and has a much richer flavor than the previous batch.
Ingredients:
3 cups white sugar
3/4c molasses
1c water
1/3c lime juice
1 tsp cinnamon
½ tsp ginger
¼ tsp allspice
1/8 tsp cloves
2-3 lbs of peeled and mashed, well ripened bananas.
2 tbsp vanilla extract
1 pkg fruit pectin powder or liquid pectin (recommended)
¾ cup amber or dark rum (I used Lambs Navy)
Directions:
Combine sugar through cloves in a large pot and gently boil on the stove, stirring frequently, until it reaches 225F on a candy or instant-read thermometer. Remove from heat, let cool for a minute, then add bananas/vanilla and 1/2c of the rum.
Cook down the mixture for about 15 minutes, bubbling but not boiling, stirring infrequently. The mixture will start out thick, turn thin as liquid comes out of the bananas, then thicken again as the liquid boils off. Continue to cook, with a very light boil, stirring every minute or so until the mixture starts to clump on the bottom of the pot. Once this happens, kill the heat and whisk the mixture so all “stuck to the bottom” clumps are broken apart and mixed in.
Add pectin powder, whisk in until fully integrated and no clumps of it remain. Using liquid pectin definitely makes this easier.
Add remaining 1/4c rum, cook for a few more minutes to drive off some (but not all) of the alcohol, re-thicken the mixture a bit and set the pectin. Immediately transfer to sterilized jars.