Ripe Banana Jam
Description
I love this fruit and eat it any way I can, but nothing tastes better to me than soft, overripe bananas—the kind that are almost black. So whenever I come across them, I buy several kilograms at once. Of course, I can’t eat them all, so I use some of the bananas to make jam, and now I’d like to share my simple ripe banana jam recipe with you. There’s absolutely nothing complicated about it—in my opinion, this jam is much easier to make than jam from any other fruit or berry. You’ll put in minimal effort, and in just a couple of hours an incredibly fragrant treat will be on your table. It has only one drawback: it doesn’t keep very long. But that’s not a problem, because as soon as you’ve eaten it, you can make a fresh batch of ripe banana jam at home—fortunately, bananas are always available in stores. The preserve is ready for winter storage.
Instructions
- 1
Step 1
First, peel the overripe bananas, cut them into pieces, and put them in a bowl. Mash the bananas with a fork into a more or less smooth puree. Add sugar and vanilla sugar to the bananas, then star anise and citric acid, and mix everything together.
- 2
Step 2
Transfer this mixture into a saucepan, place it over low heat, bring the jam to a boil, then remove from the heat.
- 3
Step 3
Let the mixture cool, then after 3–4 hours put it back on the heat, bring to a boil, and simmer for about 10 minutes, stirring occasionally. Remove from the heat and wait until the jam cools. Repeat this procedure 2 more times.
- 4
Step 4
After the final boil, pour the jam into jars and seal them tightly with lids. Store the jam in the refrigerator or another cool place.