Banana jam from bananas - 3 cooking recipes

The advantage of making banana jam at home is that you can cook it throughout the year - bananas are always on sale. Therefore, this dessert is not so much a preparation for the winter, but an opportunity to pamper yourself and your loved ones with a fragrant delicacy. In addition, the dish perfectly complements others, for example, pancakes, pancakes, casseroles. It can be served with ice cream, stuffed into buns, pies, pies and cakes.

You can cook with or without cooking. In the latter case, the jam should be kept in the refrigerator. You can cut it into circles, semicircles, larger slices or grind it with a blender, meat grinder, or masher. In addition to the bananas themselves, you only need sugar (or a substitute suitable for heat treatment). To make the jam look beautiful, it is better to cut off all the dark parts and tasteless ends from the bananas and clean them of outer veins. Then the dessert will be whitish in color, without darkening, and the fruits themselves will be transparent. Usually an hour is enough for cooking.

To enhance the taste, you can add citric acid in small quantities. In recipes without cooking it is required. Water is not necessary, but in some cases it is still required.

Bananas in jam go well with other exotic fruits like melon, kiwi, mango, papaya. And also with old acquaintances: apples, pears, pumpkins.

Important: do not overcook the banana jam - remove from heat when the fruit becomes transparent