1. Peel bananas; mash with fork. 2. In heavy saucepan, combine banana, lime juice, orange juice, sugar, vanilla and salt. 3. Bring to a boil; reduce heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in liqueur and remove pan from heat. 4. Leave vanilla bean in jam and spoon jam into three 6-oz sterilized canning jars. 5. Fill jars within one-eighth inch of the top; screw on lids. 6. Invert the jars for 5 minutes, then re-invert. 7. Let jam cool to room temperature. 8. *Store in cool, dark place. 9. Refrigerate jam when opened. Will keep several weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
