Banana Jam is typically made when you have a larger quantity of overripe bananas or when you come across a great deal at the grocery store and it would be a shame to leave them behind. When you no longer want to make banana smoothies, you can explore various delicious banana cake and muffin recipes, or even consider making banana jam. Since bananas are not particularly juicy, banana jam or preserves can be made quickly. It is extremely tasty and a true delicacy, perfect for flavoring cakes, doughnuts, and pancakes, and it also makes a great gift. Especially because it is not well known by many, it becomes a real curiosity! Once it is nicely packed in a beautiful jar with a nice label, you can take it with you when visiting friends or family.
Banana jam recipe
- 3 kg ripe bananas (approximately 2200 g without peel)
- 3 teaspoons citric acid
- 300 g sugar
- 3 700 ml canning jars
Preparing Banana Jam
- First, peel the bananas.
- Then, in a larger pot, mash the bananas with a potato masher or fork until smooth.
- Add the citric acid and sugar, and continue stirring and mashing.
- Place the pot on the stove and cook over medium heat, stirring constantly, for about 30-40 minutes from the boiling point. Cook until the jam reaches a thick consistency.
- Using a ladle and funnel, transfer the jam into previously washed and sterilized canning jars.
- Quickly seal the jars tightly with lids and invert them for 5 minutes, then place them in a dry place for cooling.
- Let them cool completely, which can take up to 1 day.
- Once cooled, store the jars in the pantry.
It is worth making banana jam multiple times throughout the year if you come across a good deal or have a larger quantity of ripe bananas. For smaller amounts, prioritize using them in baked goods. Freezing banana slices is also a good option, as they can be easily used to make banana ice cream. There are plenty of delicious treats and desserts you can make with bananas, so it’s worth experimenting with them.
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