Prep Time: 10 mins
Cook Time: 20 mins
1/4 cup fresh lime juice 3 1/2 cups bananas, diced 2 1/4 cups sugar 1/2 cup water
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.