banana rum jam

1 lb ripe apple bananas
juice of 1 lime
jiuce of 4 liliko'i
1/2 cup coconut sugar
1/4 vanilla bean
1 inch piece ginger, grated
2 tbsp Pamona calcium water
1 tsp Pamona pectin
1/4 tsp local ceylon cinnamon
1/4 cup Maui dark rum

peel & dice bananas
add lime juice
blend in blender
transfer to pot
add liliko'i juice
add 1/4 cup coconut sugar
add sliced 1/4 vanilla bean
add ginger
add Pamona calcium water
simmer 20 minutes

During this time,  mix dry ingredients: 1/4 cup coconut sugar, Pamona pectin, and cinnamon in a separate bowl.

At the end of the 20 minutes, add the dry ingredients while stirring. Add rum. Bring back to boil 5 minutes. Jar & process 15" in water bath canner.

liliko'i season records 2015

liliko'i wine batch 1:

 use regular recipe (1 gallon):
4 cups liliko'i juice
4 cups organic sugar
innoculated with previous wine batch

start:~10 August 2015


liliko'i mead trial:

for 1 gallon:
4 cups liliko'i juice
2 pounds honey from Erin
EC-1118 yeast

start: 16 August 2015