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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.