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| I processed half pint jars of banana jam last year. Now I notice there is a dark surface at the top. It looks like a banana exposed to air, but I know that's not possible. There are varying degrees of darkness in all 12 jars. Safe? Normal? |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Tue, Jul 23, 13 at 8:33
| I noticed that with Banana jams even after using lemon juice. The longer the jar sits the darker. Personally I think, it is air, the air that was in the jar while it was processing, but that's just a guess. |
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- Posted by readinglady z8 OR (My Page) on Tue, Jul 23, 13 at 10:38
| There is often a slight amount of residual air, especially with greater headspace so this kind of oxidation isn't unusual. Discoloration is particularly common with light jams. Carol |
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- Posted by Christina818 PNW - 7B (My Page) on Tue, Jul 23, 13 at 16:25
| I had some on my peach butter I made last year do that too. I had never seen it on jam before. I threw it all 5 pints of it away. :( |
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- Posted by readinglady z8 OR (My Page) on Tue, Jul 23, 13 at 17:31
| It isn't a safety issue but an appearance (aesthetics) problem. You can skim it off and consume what remains as long as you're not seeing mold, which is a different thing. Carol |
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| Whew, thanks! |
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| I would love to know what recipe you're using for banana jam! Jill |
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- Posted by readinglady z8 OR (My Page) on Thu, Jul 25, 13 at 14:30
| Let us hope it's one with lots of acid as bananas are low-acid. In fact, the recommended ones are essentially lemon-banana jams. Only commercial processors can get away with something containing higher proportions of banana. I focused on the issue at hand but should have mentioned that. I think Kraft (i.e. Sure-Jell) has a safe-tested recipe and there have been recipes posted on this forum. A search may turn some up. If not, I'm sure I can dig one up, though I've never made it myself. Banana-anything freezes so well also, you may prefer the latitude that comes with going that route. Carol |
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| Now I'm intrigued. I don't care for bananas (though I like banana bread), we've got overripe bananas scattered over the freezer (probably have 8-9) and haven't made banana bread in a while, probably won't unless DS wants to make it for his church bake sale Sunday. I probably could find room for a few jars of jam in the freezer, if it helps keep the color, rather than keeping it on the shelf. DD likes PBB sandwiches so would be nice to thaw a jar and put it in the fridge when we don't have bananas (plus she never eats the whole banana if I slice some to put on the sandwich). Do you have to use pectin for a freezer jam, or basically just cook the banana, sugar, (spices if she wants), and some lemon juice/Fruit Fresh, then cool and freeze? |
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- Posted by readinglady z8 OR (My Page) on Thu, Jul 25, 13 at 19:38
| I've seen some permutations of Brown Sugar Banana Jam (some with butter and some without) and varying amounts of lime juice that sound promising. No pectin. I'm thinking a jar could be a short-cut to banana bread also. Many of the recipes do seal (open kettle) or process, but I wouldn't touch that one. Right now I'm thinking I may give this a shot myself the next time I have excess. The lime-rum option with brown sugar sounds appealing. Carol |
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| Hmm, like Rachael Ray's (not for canning), or Surejell's "banana butter" with lime instead of lemon, brown sugar instead of white, and no pectin? Rum sounds good to me too but I don't know if that would make it too "adult" for DD's lunchbox! |
Here is a link that might be useful: R.Ray's Banana Rum Jam
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| Here's a link to the post I made earlier this year when I wanted to verify the safety of the strawberry-banana jam on the Certo/surejell site. This recipe was absolutely delicious. I used a mix of strawberries, dewberries, and blackberries along with the small amount of banana in the recipe. This recipe is delicious, and although there is only a small banana in it, you can really taste the banana flavor. This recipe is a keeper. It does call for added lemon juice in addition to the berries and bananas. |
Here is a link that might be useful: Strawberry-Banana Jam
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| The recipe I used was posted by Linda Lou in the Favorite Recipes post. I did not include the butter. It is truly delicious. Banana Jam Prep Time: 45 min
4 cups prepared fruit (about 11 fully ripe medium bananas) BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. I skip the sterilizing of the jars and use clean jars, and process 10 min. |
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| That's the Surejell recipe. I found this one, doesn't say it's for canning but with 1/4C lime juice (which is more acidic than lemon) for 3 bananas compared to 1/2C lemon juice for 11 bananas, I believe it would be safe except the butter concerns me. I was planning on keeping it in the fridge (if make only small batches) or freezer anyway. Carol, does this look safe for canning to you? Too much butter (optional?)? Quick Banana-Lime Jam 3/4 cup brown sugar 3 overripe bananas, sliced Directions Combine brown sugar, granulated sugar and fresh lime juice in a saucepan; bring to a boil.
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- Posted by readinglady z8 OR (My Page) on Fri, Jul 26, 13 at 17:22
| Well, the proportion of acid to product is higher than the Sure-Jell recipe, so I don't foresee a problem. I'd skip the butter and, if desired, stir a bit of melted (clarified?) butter in after the jar has been opened. I still think I'd freeze it. I think the quality would be better. Carol |
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- Posted by balloonflower CO 5b (My Page) on Sat, Jul 27, 13 at 22:53
| Personally, I would freeze too. Ever smelled baby food bananas? Neither look nor smell like bananas--couldn't get past the smell enough to taste them. I imagine a canned jam, even with the acid and sugar could end the same. |
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