Banana-Lime Jam Tips

I had sort of lost interest in making jams that have bananas in them just because they seem to burn so easily. Then Retrogal sent me a recipe of her mother's. Naturally I was curious. I had never had a banana jam with lime in it before, so I had to try it.

It also had the interesting instructions to "boil until bananas turn pink." Well I cooked it down until it was the consistency of fruit butter, but the bananas still didn't look pink to me. I ended up deciding to change that to "cook until thick."

Of course if the goal is to cook it until it is thick like fruit butter, then I couldn't help but wonder if it would thicken faster if I simply started with less water. I didn't try it with less water, so I don't know. In any case, I definitely liked the taste.


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