Banana Jam
Also see Bourbon Banana Butter. They do not seem much different.
Banana Jam
1/4 cup fresh lime juice (about one medium lime) [or lemon]
3 1/2 cups diced very ripe bananas
1 1/2 cups sugar
1/2 cup water
1 1/2 tsp of ground cinnamon
Squeeze the lime juice into a bowl and chop the bananas into it in little chunks. Measure the sugar and water into a separate pot, and stir to dissolve sugar as you bring syrup to a boil.
Once it’s just starting to boil, add banana mixture and boil over low heat for about 30 minutes or until thick. Keep stirring it all the time to stop it from sticking to the sides, and to kind of mash up the banana as you go. Along the way add the cinnamon to the mixture, adding less or more depending on how much you want this flavor coming through. The mixture will slowly start to cook down over time, and will eventually turn into a thick gooey kind of paste, which will get even gooier after it cools down.
The jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly.
Once you’re done, spoon the jam into hot sterilized jars and seal.
Quick Banana-Lime Jam
From Cooking Light
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup fresh lime juice
3 overripe bananas, sliced
2 Tablespoons butter
Combine brown sugar, granulated sugar and fresh lime juice in a saucepan; bring to a boil.
Add 3 medium peeled and sliced overripe bananas. Reduce heat to medium-low; cook for 45 minutes or until slightly thick, mashing bananas occasionally with the back of a spoon. Stir in butter. The mixture will thicken as it cools.
