Banana Jam

[Sandra Levine]

Banana Jam

This recipe is adapted from Catherine Plagemann's book Fine Preserving. She says it is of Indian origin. Other appropriate spices (cardamom, cinnamon, etc.) can be added.

Plagemann says 8 bananas will yield 7 8-oz glasses, but I've always ended up with less.

• 
  

8 ripe, mashed bananas

• 3 medium lemons
  
• 3 c sugar
  
• 3 c water
  
• 1 inch square piece of ginger, peeled
  
• cloves to taste (3 is a good number)
  

1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan.

2. Zest the lemons and juice them while the syrup is boiling.

3. Mix lemon zest, juice, bananas, ginger and cloves in a medium bowl.

4. Stir banana mixture into simple syrup, and simmer 30-45 minutes.

The jam will be a pale yellow mush, no need to test for jelling.

Keywords: Condiment, Fruit

( RG868 )