East African Banana Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 425 g suar
- 125 ml lemon juice, freshly squeezed, filtered through a sieve
- 1 tablespoon lemon zest, grated
- 6 ripe banana (s)
Print Recipe
Pin Recipe Instructions
- Put the sugar, lemon juice and zest in a large bowl and stir until the sugar is almost completely dissolved.
- Peel and slice the bananas, add to the lemon mixture and toss them gently until they are completely coated.
- Cover the bowl with cling film and marinate for 1 hour.
- Pour the banana mixture into the canning pot and hang the sugar thermo in it. Bring the mixture to a boil over low heat, stirring occasionally to prevent it from sticking. Cook gently until the thermo reads 105 degrees - the mixture will turn a nice amber color.
- In the meantime, bring the water to a boil in a large saucepan. When the water boils, put the mason jar in for 1 minute to sterilize, remove it with tongs and let it drain and steam off.
- Place the funnel in the glass and scoop the jam in until the glass is filled to the brim. Seal and store. The jam can be kept for up to 3 months.
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