Banana Jam, July 2013; Photo by J. Stahl |
So, I went surfing the internet and was greatly inspired by this blog post, and began formulating a plan.
For those of you who do not know, our canning sugar is a bit different. It already has the pectin in it, and it's a 1:1 recipe. Basically, I had to modify an existing recipe and hope for the best.
From what I understand after reading many other blogs, it's suggested that banana jam doesn't hold for very long, so plan on using it within 3 months or so, even if you run it through a water bath. Thank goodness it made up into only a couple small jars, right?
Here's our process:
- 4 very ripe, large bananas (About 3 cups US)
- 3 US Cups of Sweet Family Nordzucker Gelierzucker 1:1 - der Klassiker 1kg
- 2 Tablespoons of lemon juice.
Blend your bananas, sugar and lemon juice together in a small pot. Stir until the sugar looks like it's dissolved, and allow the pot to boil for 5- 10 minutes. (Be sure to keep stirring, as this will stick!)
Fill your jars very carefully, screw the lids shut and pop into the water bath with your jar lifter. Process these for 10-15 minutes (depending on your altitude) and then take them out and cool wherever you've got a safe spot for that. (As you can see, mine was right by the apple sauce that day!)
If you have any jars at all that have not sealed, they will need to be refrigerated.The jars that have sealed, should be shelf-stable for around three months or more.
Next time I make this, I plan on adding some cinnamon or other spices.
From what I've heard from friends, this is a rather popular item that is often sold in the local Christmas Markets. I'd not been able to go in the last couple of years for health reasons, so I did not know that.
The day after I got it made, the kids were able to have some with their bento. There were absolutely no complaints, and my husband said it was very good. I've not yet tried it since I've been having some health battles due to our local wheat fields.
Let me know if you give this a try. I would love to hear any tweaks you can come up with!!
Bento: Grapes, mini pickles, banana chips, boiled eggs cherry jam toast and banana jam toast on buttered bread Photo by J.Stahl |
I've never heard of banana jam - that looks great! Any ideas on what to do for sugar/pectin in the states?
ReplyDeleteJust use regular canning sugar, and I believe the measurement for pectin on this recipe is 1oz.
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