new and different! #giveaway

Banana ginger jam. I like banana bread as much as the next person. In fact, I've been known to buys bananas solely for that purpose rather than wait for some to go uneaten.

That said, I do get tired of making banana bread, even though there are literally thousands of recipes for it. So, when I saw this recipe for banana jam, I thought it would be a marvelous new way to use some very ripe bananas (plus some I've had in the freezer for ages).

This stuff is shockingly good! I love the flavor of bananas, and when I first tasted this jam, I could swear I was eating some banana pudding. The ginger imparts a little spiciness and chewiness (since it was candied). Though the banana flavor is strong, the vanilla bean paste comes through wonderfully and gives the whole thing a nice balance.

Wondering about my vanilla bean paste? I've wanted to try it for years, and I finally received a bottle from Nielsen-Massey to review. Their Pure Vanilla Bean Paste is essentially their vanilla extract plus the addition of real beans from the vanilla pod. The flavor profile is a classic, rich vanilla taste, and you can't discount the awesomeness of those lovely black flecks!

Want to win your own bottle of Nielsen-Massey Pure Vanilla Bean Paste? Enter using the widget below the recipe, and I'll contact the winner in about a week, on March 28th!

Banana Jammer
(printable recipe)
Based on this recipe
Makes about 3 cups
Ingredients:

• 6 large very ripe bananas (2 to 2-1/2 cups mashed)
• 1 cup granulated sugar
• 1/4 cup candied ginger, chopped
• 1/4 cup brown sugar, packed
• 1/4 cup lime juice
• 2 tablespoons water
• 1/2 teaspoon salt
• 2 teaspoons Nielsen-Massey Pure Vanilla Bean Paste

Directions:
Combine the mashed bananas and sugars in a medium pot.
Set over medium-low heat and bring to a simmer.
Add the candied ginger, lime juice, water, and salt.
Continue to cook at a steady simmer for 10-20 minutes, until slightly thickened, stirring occasionally.
Remove from the heat and stir in the vanilla bean paste.
Spoon the hot jam into jars, then either sterilize or seal with a lid and keep in the fridge.

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