Banana Jam

1. 1

   Peel the bananas and cut into 3/4 inch chunks, or thinly slice, or roughly mash with a fork according to your desired texture of the finished jam.

2. 2

   Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil.

3. 3

   Reduce the heat and gently simmer the banana jam until thickened, about 30 minutes, making sure to stir often.

4. 4

   Stir in the banana liqueur and remove the pan from the heat.

5. 5

   Leave the vanilla bean in the jam - it's pretty.

6. 6

   Spoon the jam into three 6-ounce canning jars that have been sterilized.

7. 7

   Fill the jars to within 18 inch of the top of the jar.

8. 8

   Screw on the lids.

9. 9

   Invert the jars for 5 minutes, then reinvert.

10. 10

    Let the jam cool to room temperature.

11. 11

    Store the jam in a cool, dark place.

12. 12

    Refrigerate the jam once opened; it will keep for several weeks.

13. 13

    This banana jam makes a fabulous topping for Best Ever Banana Muffins.

* Per serving · 4 servings · Values may vary.

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