Sunday, June 17, 2012

Banana Jam





My Wednesday/Sunday outdoor market has a few new vendors, one of which is a lady who makes preserves.  She loves to chat and is really proud of her product sampling her wares each week.  One could have a full meal just on samples at the market.

I tried her banana jam and knew I'd be making it very soon.  She used crystallized sugar in her jam and that wasn't really appealing to me and it was uber sweet so off I went to make my own banana jam.
I found a recipe at  All Recipes.  With a little bit of adaptation I made it my own.  Think peanut butter and banana jam.  Unless you have an allergy to nuts I can't even imagine you not loving this recipe.

3 cups sugar (I used 2 cups and would still reduce to 1.5 cups)
1 cup water
6 Tbsp fresh lemon juice
1 tsp ground cloves
3 1/2 cup mashed bananas
6 - 125  ml jars

Combine the sugar and water, bring to a boil, reduce heat to a low boil for 10 minutes
Stir in lemon juice and cloves.
Add mashed bananas and reduce heat to a simmer, stirring frequently for approximately 45 minutes (should be thick)
Divide among the jars and refrigerate.

Notes:
1.  I wanted a smooth jam so used my immersion blender to get out the banana lumps.  Worked perfectly.
2.  I used 250 ml jars and got 2 1/2 jars of jam
3.  The jam isn't processed so don't have the expectation that it'll last a year.  Everything I've read says 2--3 weeks so small batches are in order.


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6 comments:

bellini said...

This is a unique and much better way to enjoy banana bread Giz.

chicago foodie girl said...

Oh YES!! I've never had banana jam before & I cannot explain how excited I am about this. Whipping up a batch ASAP!

glutenfreehappytummy.com said...

that looks so delicious! i love bananas! thanks for sharing!

Jacqueline said...

Shaheed made me some banana jam and it was lovely. Such a great recipe.

Jacqueline said...

That should read Shaheen. Bloomin' iPad"

That Girl said...

Our preserve guy is equally fabulous.

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