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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lime juice in a one quart measure. | 2. Peel bananas and dice directly into lime juice. | 3. Stir with a wooden spoon. | 4. Keep stirring as you dice each banana into the lime juice to prevent darkening. | 5. Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil. | 6. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick. | 7. Stir often to prevent sticking, especially during last 10 minutes. | 8. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring. | 9. Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace. | 10. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals. | 11. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath. | 12. Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
banana	3 1/2	cups	diced	700.875	179.865	8.5838	2.5988
sugar	2 1/4	cups		1813.455	453.591	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.