Tags
banana jam, clotted cream, ice cream, lemon, nicaragua, pancakes, scones, sugar
What a delight to get up in the morning, dress and not worry about applying cosmetics or blow-drying my hair. At least that is what I thought until I looked at my pictures when I returned home. YIKES! That is why you are seeing more photos of food and scenery than of me.
Bananas and Poinsettas growing at FEV
I would wander to the dining area in the morning to enjoy a fresh banana (craving one now) and a hot cup of that coffee! I take a moment to soak in the beautiful morning view while my travel buddies wander in, one by one to convene for breakfast.
Morning view of the cloud forest from Tucan Lodge
This particular morning, we were served wonderful pancakes with fresh jams. My absolute favorite was the banana jam. Again, I wonder how I’ve never tasted banana jam. Genius!
Pancakes with jams
Banana Jam
When I returned home, I searched for Banana Jam recipes and found the following recipe in the Jamlady’s cookbook. I made it. I liked it. We served it at daughter Sarah’s bridal shower along with scones and clotted cream. It’s a cherished member of my growing collection of recipes.
Ingredients for Banana Jam
BANANA JAM
3 1/2 pounds of peeled bananas
3 cups sugar
1 1/2 cups fresh lemon juice
1 teaspoon butter
1/4 teaspoon cinnamon
Cooking Banana Jam
Mash the bananas and cook with the rest of the ingredients for 20 minutes. Stir continuously so the jam does not stick or burn. Cool . Jam with thicken. Optional: use food processor to blend.
I did not freeze or can the jam but ate it all fresh! My next experiment will be to use banana jam in homemade ice cream. YUM!
Banana Jam (upper right) with scone and clotted cream
Recipe adapted from Jamlady, ‘Jellies, Jams, and Preserves’
