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Natural banana jam

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Ingredients for 4 servings:

  • 1 kg banana(s), ripe or brown, peeled
  • 2 lemons, squeezed
  • 1 kg gelling sugar (1:1)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse jam jars with screw caps in hot water and dry them. Replace the lids immediately. Peel and chop the bananas or blend them in a blender. Squeeze the lemons. Cook all three ingredients in a large pot according to the gelling sugar instructions. It’s a good idea to wear gloves while cooking, as the jam may bubble and burn yourself. Pour the finished jam into jars (here, about four jars with a capacity of approximately 300 ml). Screw on the lids and turn them upside down. You don’t need to throw away the slightly older bananas for this. The jam will keep for about a year. You can also use a 2:1 gelling sugar ratio, but then only add 500 g.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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