Gourmet Homemade Banana Jam
Have You Tried This? You’ll Be Amazed by How Delicious Banana Jam Can Be!
It’s hard to imagine for today’s kids, but bananas were once a rare and expensive exotic fruit in my childhood. Seeing a large bunch was uncommon, and even a small bunch was a treat reserved for special occasions like my father’s payday. Dramas set in 1988 even show overripe, blackened bananas being sold openly in stores – nowadays, children might mistake them for spoiled fruit at the slightest brown spot. Times have changed, and bananas are now one of the most affordable fruits. Not only are they budget-friendly, but they’re also very good for you, leading us to buy them in bunches without a second thought. As a baker, I often use bananas in my pastries. When bananas are left sitting too long, they gradually lose their vibrancy. What starts as a beautiful yellow gradually darkens, mirroring my own growing concern. While slicing them for baking or drying them into chips are great options, today we’re making banana jam. ‘Banana jam?’ you might ask. But the unexpectedly delightful taste will surely elicit a ‘Wow!’
Ingredients- 3 ripe bananas
- About 220g sugar (approximately 70% of the banana’s weight)
- 1 Tbsp lemon juice
Cooking Instructions
Step 1
Begin by selecting three ripe bananas that have a good fragrance. After peeling them, weigh the bananas. Then, measure out sugar that is approximately 70% of the total weight of the peeled bananas. For instance, if your three bananas weigh 300g, about 210g of sugar would be appropriate. While precise measurements are recommended, you can adjust the sugar slightly based on the sweetness of your bananas.
Step 2
Place the prepared bananas in a bowl. Using a fork or a potato masher, mash the bananas until they are soft and smooth. It’s okay to have a few small lumps remaining, but aim for a consistent texture. Mashing the bananas properly is a crucial step for achieving a smooth jam consistency.
Step 3
Add the measured sugar to the mashed bananas. Sugar plays a vital role in drawing out moisture from the bananas and helps thicken the jam. Stir the sugar and bananas together until well combined.
Step 4
Now, place a saucepan over medium-low heat and begin to cook the mixture. Initially, the sugar will dissolve, and the banana mixture might seem quite liquid. It’s important to stir continuously to prevent sticking or burning at the bottom.
Step 5
Continue to simmer the jam over low heat until it reaches your desired consistency. Skim off any foam that rises to the surface during cooking; this helps create a clearer, more refined jam. Once the jam starts to thicken, reduce the heat to low. Finally, stir in 1 tablespoon of lemon juice. The lemon juice not only brightens the color and adds a lovely tang but also acts as a natural preservative, helping your jam last longer.
Step 6
Carefully ladle the hot jam into sterilized glass jars. Inverting the jars immediately after filling can help create a vacuum seal. Once the jars have cooled completely, secure the lids and store them in the refrigerator. Enjoy the delightful experience of spreading your freshly made banana jam on toast!
