Chocolate Banana Cinnamon Infused Jam
*adapted from French Pastry School by Coco Cooks
makes 6 half pint jars
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
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.
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.
Process according to your canner instructions.
* 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 .