Sunday, July 17, 2016
Brown Sugar Banana Jam
This recipe is from Tip Resource. I wanted to add it to Mango & Overnight Quinoa Flakes Parfait which has become a favorite breakfast. This also could be added to plain yogurt or a welcome addition to a peanut butter sandwich.
The recipe makes about half a cup and once you taste it your taste buds will do a happy dance.
You can’t can bananas safely. Ripe bananas are 5.0-5.29 pH, which is well above the line for water bath canning. They are also dense, which presents additional problems. This is a good recipe for people who don't like to can.
1 banana, the riper the better
1/4 cup dark brown sugar
1 tablespoon lime juice
2 tablespoons butter
Coarse sea salt to taste
In a small pot combine banana, brown sugar, lime juice and butter. Whisk over medium heat for 5-8 minutes or until the sugar has dissolved and the the banana has softened.
Adjust heat to prevent burning. Using the whisk thoroughly mash the banana making sure no chunks are left. Once the mixture is mashed and smooth,thicken without burning.
Over medium heat let the mixture bubble for about 3-4 minutes. The jam should be ready at this stage.
Place in a clean container, cover when cooled.
Refrigerate and use within one to two weeks.
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