This is a brilliant banana jam. Make it once and you'll be coming back to this recipe again and again
Bananas are a versatile fruit, enjoyed by both adults and children. However, they ripen very quickly, so we've got a suggestion for extending the shelf life of these exotic delicacies. Making banana jam doesn't require any sophisticated culinary skills, and the process itself is very quick.
Ingredients · Servings 5-6 people
- 700 g ripe bananas
- 200 g white sugar
- 2 tablespoons of brown sugar or honey
- 3 tablespoons of lemon or lime juice
- 150 ml of water
- optionally a few drops of vanilla extract or 1 tablespoon of rum
Method · 30 min
- Peel and slice the bananas, place them in a bowl, and pour lemon juice over them. Stir to coat all the pieces (this will prevent the bananas from turning brown). Pour the water into a medium pot, add the sugar, and cook over medium heat until the sugar dissolves. Then add the lemon bananas and vanilla extract. When the bananas begin to bubble, reduce the heat.
- Cook over medium heat, stirring occasionally and breaking up the fruit with a wooden spoon or fork. Cook for about 20 minutes or until the desired consistency is achieved. Keep in mind that the jam will thicken as it cools.
- Pour the jam into jars and store in the refrigerator. To extend the shelf life, pour it into jars (while still very hot), seal tightly, turn them upside down, and let them cool. The jar lids should be concave. Store the jam in a cool, dark place.
