3 C chopped bananas
1 C orange juice
1/4 C lime juice
3-1/2 C sugar
Mix ingredients in a heavy saucepan and bring to a boil. Lower heat to a simmer, stirring occasionally, for at least 20 minutes. Test the consistency by placing a spoonful of the jam on a small plate — when it’s ready, it should jell when it cools.
Can in sterilized jars.
Banana-Rum Jam: After you remove the jam from the heat, add 1/4 C dark rum before canning.
Banana-Cinnamon Jam: Cook the jam with a large cinnamon stick. Remove the cinnamon before canning.