Banana Jam
My daughter is allergic to raw bananas, so I make this when she is really really craving them. Besides being great in a peanut butter and jam sandwich, it also makes a great ice cream topping.
My daughter is allergic to raw bananas, so I make this when she is really really craving them. Besides being great in a peanut butter and jam sandwich, it also makes a great ice cream topping.
- Carbohydrate 56.7278 g
- Cholesterol 0 mg
- Fat 0.09735 g
- Fiber 0.766999971866608 g
- Protein 0.32155 g
- Saturated Fat 0.03304 g
- Serving Size 1 1 Serving (83g)
- Sodium 0.393740125 mg
- Sugar 55.9608000281334 g
- Trans Fat 0.033335 g
- Calories 220 calories
Step-by-step
- Slice the banana into very thin pieces. This is a must if you want the Jam to turn out right. Put them aside in a bowl for later.
- Fill the pot with 1 cup of sugar. Stir continuously. Cook until brown. Medium heat. You can't step away for more than 10 seconds.This will burn if not watched carefully.
- Once brown, add 1/3 a cup of water and the banana slices you put aside. Add the water then the bananas.
- Once the ingredients are added, keep stirring on low heat. When soft and no banana pieces are noticeable, turn off heat.
- Put in a container or covered bowl and put in the fridge until chilled.
Making fruit jam without commercial pectin requires relying entirely on the natural starches and sugars present in the fruit. This preparation operates under a strict equipment constraint: a heavy-bottomed saucepan is mandatory to distribute heat evenly and prevent localized scorching during the initial dry sugar caramelization phase. Without proper thermal mass at the base, sugar crystals seize and burn instantly.
Mastering the Dry Caramel Base
Begin by heating one cup of white sugar directly in the pot without any added liquid. Maintain medium heat and stir continuously. Sugar melts at approximately 320 degrees Fahrenheit, transitioning rapidly from clear liquid to an amber syrup. Constant motion is mandatory. Leaving the pot unattended for even ten seconds results in acrid, carbonized spots that ruin the entire batch. Once the sugar reaches a deep brown hue, introduce the water and sliced bananas. The temperature drop will cause the molten sugar to harden temporarily; sustained low heat melts it back down.
Controlling Texture and Fruit Breakdown
Slice the bananas into very thin pieces before starting. Thin discs maximize surface area contact with the hot sugar syrup, accelerating cell wall breakdown. Cook the mixture on low heat while stirring until no solid banana pieces remain and the liquid thickens into a glossy spread. Transfer the finished preserve to a covered container and chill thoroughly in the refrigerator before serving. Adjusting the primary components by substituting brown sugar for white will introduce molasses notes, though it lowers the overall setting point due to higher moisture content.
