Banana Jam Recipe

Ingredients

5 each ripe bananas
3 tbsp fresh lime juice
2/3 cup fresh orange juice or water
1 1/2 cup sugar
1/2 vanilla bean split in half
1 lengthwise and cut into 1/3s
1/8 tsp salt
1 tbsp banana liqueur (optional)


Directions

Peel 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 - it's 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 Raichlen's "The Caribbean Pantry Cookbook"


Servings: 2 cups

 

 

Banana Jam Recipe brought to you by Recipe Ideas


Categories: Banana; Fruit


The History of Recipes

Written cooking instructions as an idea can be found way back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, these, early records were just primitive pictorial recipes for food preparation.

In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful.

As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and parsley.

Moving our culinary historical trip onwards, there were two interesting cookery books published in the 1300s : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that is served today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of that time.

In the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, such as basil and rosemary. The introduction of these new herbs and spices prompted an explosion in books on cooking, the majority of which are kept safe in academic collections.

The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on sites such as this.

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