Banana Jam

Directions

1. 1
   Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat.
2. 2
   Leave the vanilla bean in the jam - it's pretty. Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to within one-eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert.
3. 3
   Let the jam cool to room temperature. Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks.