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Banana jam

Photo of the finished dish: Banana jam

Recipe Recommendations "Banana jam"

To keep the jam longer, you must:
  1. pick ripe fruits without rot;
  2. do not digest jam (lay out on the banks as soon as it becomes transparent);
  3. do not save sugar, because it acts as a preservative.

Making banana jam at home

Step 1

To clear lemon and oranges not only from skin, but also from white membranes and stones. Then you need to grind slices of citrus into a homogeneous mass - this can be done using a blender or grater.
Next, the resulting mashed potatoes need to be passed (grated) through a sieve so that juice is obtained.

Step 2

Remove bananas from skins and cut into slices or cubes. Put the sliced bananas in a pan, pour the juice and pour sugar on top. Send to a small fire, where the mass should reach a boiling state.
At the same time, put another pot of water on the stove over which the banks will be sterilized.

Step 3

Until the mass begins to boil, it is not necessary to mix.
Jam must be cooked until it thickens. In this case, stir the mass periodically.

Step 4

While the finished jam is hot it needs to be poured into banks

While the finished jam is hot, it needs to be poured into banks, pouring to the very top. Then roll up with sterile lids. Only store jam after the cans have completely cooled.

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