Canned Bananas
Description
The consistency of the finished dish depends heavily on how you cut the bananas — larger pieces will give you something like jam, while finely chopped bananas will turn into an almost smooth preserve. Because bananas have almost no flavor of their own, I add cinnamon, and lemon to give the preserve a tangy note. So, here is the recipe for preserved bananas. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Peel the bananas and slice into rounds.
- 2
Step 2
Squeeze the lemon juice.
- 3
Step 3
Place the bananas in a roomy heatproof dish and sprinkle with sugar.
- 4
Step 4
Add lemon juice and cinnamon, stir, and bring to a boil.
- 5
Step 5
Cook over low heat, stirring occasionally.
- 6
Step 6
Sterilize the jars.
- 7
Step 7
As soon as the jam is ready (you will know right away from the distinctive tenderness the banana pieces will have taken on), spoon it into jars and cover with the remaining syrup.
- 8
Step 8
Cover with lids and sterilize for another 10 minutes for 0.5-liter jars and 15 minutes for 0.7-liter jars. Seal, cover, and leave until completely cooled.
- 9
Step 9
Store in a cool, dark place. Canned bananas can be used for various homemade baked goods and desserts, or simply spread on bread like regular jam. And for delicious preserves! :)