Chocolate Banana Cinnamon Infused Jam
(from largomason’s recipe box)
In class we learned you can process in a dishwasher. Just run it through the first wash cycle( not the complete one). Its an effective method method that has enough heat to seal the jams.
Source: cococooks.blogspot.com
Ingredients
- 1 1/2-2 lbs/ 800 grams bananas very ripe( black)
- 1 cup fresh orange juice/200 grams
- 1/2 cup dark chocolate/100 grams
- 3 1/2 - 4 cups sugar /700 grams
- 1 vanilla bean or 1/2 tsp extract
- 1 cinnamon stick
- 2 tbsp rum
Directions
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In a heavy bottomed sauce pan combine sliced bananas, orange juice,sugar , vanilla( pod split open and scraped), and cinnamon stick. Cook until translucent(make it either lumpy or more refined). Add chocolate( break it up a bit and melt a bit in microwave).Remove from heat and cover and let rest overnight.
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The following day bring to a boil. Jam should hit 65 Brix or for us home cooks until it forms like a raindrop on car rather than tar. Place in sterilized jars/lids, seal and turn over. Let rest and cool overnight.
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Process according to your canner instructions.