Try this Banana Jam recipe, or contribute your own.
Suggest a better descriptionPeel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until htick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - its pretty. Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to with-in one-eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let the jam cool to room temperature. Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks. From Steven Raichlens "The Caribbean Pantry Cookbook"
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Serving Size: 1 Cup (757g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 2008 | ||
Calories from Fat: 9 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 1083.1mg | 29 % | |
Total Carbohydrate 518.5g | 152 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 510.7g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2008
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