Ingredients:

3 ¾ cups peeled, sliced and mashed very ripe bananas (about 9 medium)

6 tablespoons lemon juice

1 teaspoon Fruit Fresh

3 cups granulated sugar

2 cups light brown sugar

1 teaspoon cinnamon

1/2 teaspoon unsalted butter

1/4 cup dark rum or ½ teaspoons rum extract

1 3 oz. pouch liquid pectin

1 teaspoon pure vanilla extract

1/4 cup dark rum or ½ teaspoons rum extract

Directions:

1. Prepare WB canner, jars and lids.

2. In a large wide heavy bottom pot combine the bananas, lemon juice and Fruit Fresh. Stir in the sugars, butter and cinnamon and rum (if using rum extract wait until the end and add it when you add the vanilla extract).

3. Over med-low heat, stirring constantly, heat the mixture until the sugars are completely dissolved.

4. Increase the heat to med-high and bring to full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil and boil, stirring constantly, for 2 minutes.

5. Remove pan from the heat. Skim off any foam. Stir in the vanilla extract (and the rum extract if you're using that instead of rum).

6. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute, or so, to distribute the fruit. Ladle the jam into the hot jars, leaving 1/4 inch headspace.

7. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight.

8. Process jars in boiling water bath for 10 minutes then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water and place them on a towel on the counter and leave them undisturbed for 24 hours before checking seals and removing rings for storage. Make 7 half pints.

Bon Appetit!