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Banana-ginger jam

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Ingredients for 1 servings:

  • 1 kg banana(s), without peel
  • 350 g sugar
  • 2 lemons, juice
  • 50 ml water
  • 75 ml rum
  • 2 ½ tsp, heaped ginger
  • ½ tsp cinnamon
  • 1 bag of gelling sugar 3:1

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

Mash the bananas in a saucepan. Add the liquid. (I used 50 ml water and 75 ml rum. The ratio is up to each individual.) Squeeze the 2 large lemons; I got just under 200 ml of lemon juice. Add this to the bananas. Mix 2 tablespoons of sugar with the gelling sugar and stir into the bananas. Then stir in the remaining sugar, ginger, and cinnamon. Bring to a boil over medium heat, stirring constantly. Boil briskly for 4 minutes. While the jam is still hot, pour it into twist-off jars. Immediately close the lid and turn upside down for 10 minutes.

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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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Banana-ginger jam