Banana jam

<plb_layout val_3="10 mins" val_4="20 mins" val_6="4" val_8="" val_9="1/4 cup fresh lime juice&#13; 3 1/2 cups bananas, diced&#13; 2 1/4 cups sugar&#13; 1/2 cup water&#13; &#13; " val_10="1&#13; Place lime juice in a one quart measure.&#13; 2&#13; Peel bananas and dice directly into lime juice.&#13; 3&#13; Stir with a wooden spoon.&#13; 4&#13; Keep stirring as you dice each banana into the lime juice to prevent darkening.&#13; 5&#13; Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.&#13; 6&#13; 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.&#13; 7&#13; Stir often to prevent sticking, especially during last 10 minutes.&#13; 8&#13; Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.&#13; 9&#13; Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.&#13; 10&#13; Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.&#13; 11&#13; Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.&#13; 12&#13; 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." val_11="File:Banana_jam.jpg | banana jam" layout_id="175018" cswikitext=""></plb_layout>