We do not stock up on banana jam for future use, in large-scale volumes, but prepare it according to the mood, to "accompany" pancakes, biscuits and for the next tea party. Since long sterilization, as well as preservatives (sugar in large quantities, citric acid) are absent, we store the jar of goodies in the refrigerator.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Bananas - 3 pcs.
Lemon - 0.5 pcs.
Sugar - 150 g
Step by step recipe:
To make banana jam at home, try the foods listed. Lemon is an arbitrary ingredient in this recipe, you can exclude it. Sour citrus fruits bring freshness, emphasize the aroma of tropical fruits and balance the sweetness.
The more ripe the bananas are, the faster the juice is formed and, accordingly, the sooner cooking begins. Today we do without a drop of water, thus, we get a sweet mixture rich in aroma and thick in consistency.
Banana jam is perhaps one of the easiest in the preparatory stage. No need to sort through, separate leaves, remove seeds.
After peeling the peel, cut the banana pulp into circles about 0.5 cm. Dip in a bowl that does not oxidize. If you decide to add a lemon note, then pour in the lemon juice, grate the zest, or for light astringency, throw in slices, circles of citrus.
Fill the fruit slices with a portion of granulated sugar.
Shake, cover the fruit pieces with sugar. Leave at room temperature for 60-90 minutes. To avoid getting debris, it is better to cover with gauze or a lid or plate. Sometimes we mix, accelerating the release of juice and the dissolution of sugar crystals.
The rate at which the liquid appears depends on the juiciness of the fruit, on how small the sugar is. After about an hour and a half, the banana mass can be transferred to a container suitable for cooking over an overhead fire.
If you don't like the tart citrus flavor, remove the lemon mugs from the bulk for now. Bring the composition to a boil, reduce the heat to moderate. Stirring, boil for 5-10 minutes. If it was boiled with lemon, then catch it now and discard it (otherwise the citrus bitterness will further increase). We transfer the silky banana jam itself to clean jars. Some of the banana pieces will fall apart, mix with the syrup and make it thicker, and some will remain intact.
After cooling, we keep the banana jam under the lid on the refrigerator shelf.
Enjoy your meal!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!