Banana Jam Receita

Transform ripe bananas into a luscious, homemade banana jam! This recipe, inspired by a family favorite, delivers a sweet and tangy spread perfect for toast, biscuits, or even ice cream. Learn how to easily make this delicious jam with simple ingredients and clear instructions – perfect for beginner and experienced jam-makers alike!

Preparo 15 min

Cozimento 55 min

Calorias 669.9 kcal

Proteína 1g

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Banana Jam

6 ripe bananas, mashed
1/4 cup lemon juice
1/4 cup liquid pectin
5 cups granulated sugar
2 tablespoons unsalted butter

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Como fazer Banana Jam

Combine 6 ripe bananas, mashed; 1/4 cup lemon juice; and 3 cups granulated sugar in a large saucepan. Let stand for 1 hour to allow the bananas to release their juices.
After 1 hour, stir in the remaining 2 cups of granulated sugar.
Place the saucepan over medium-high heat. Stir constantly until the sugar is completely dissolved.
Bring the mixture to a rolling boil for exactly 2 minutes, stirring frequently.
Remove the pan from the heat and skim off any foam that rises to the surface.
Return the pan to medium heat for 1 minute, stirring constantly.
Bring the mixture back to a rolling boil.
Remove from heat and skim off any remaining foam.
Stir in 2 tablespoons of unsalted butter. Return to a boil.
Add 1/4 cup liquid pectin and stir constantly for 1 minute, making sure to scrape the bottom of the pan to prevent burning.
Bring to a rolling boil for 1 minute, stirring continuously.
Remove from heat and skim off any foam.
Allow the jam to cool for 7 minutes.
While the jam cools, prepare your canning jars by sterilizing them in boiling water. Wipe the rims of the jars with a clean, damp cloth.
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace.
Wipe the jar rims again, place lids and screw on bands fingertip tight.
Process the filled jars in a boiling water bath for 10 minutes to create a seal. Ensure jars are fully submerged.
Remove jars from the water bath and place them on a cloth-covered surface to cool completely undisturbed for 24 hours.
Check for a seal by pressing the center of each lid. If the lid doesn't flex, it's sealed. If not sealed, refrigerate and use within 2-3 weeks.