Banana Marmalade
10 servings
360 minutes
Banana marmalade is a delicate dessert with a soft, velvety texture and a subtle balance of sweetness and fruity freshness. Inspired by American traditions of making fruit jams, this marmalade has a rich banana flavor with warm notes of cinnamon and a light caramel undertone. Due to prolonged simmering, it achieves a dense yet pleasant consistency, perfect for cutting into neat cubes or diamonds. It can be served with a cup of fragrant tea or used as an exquisite addition to baked goods. If desired, adding cocoa will give the dessert chocolate nuances, while vanilla or cognac will enrich its flavor with additional tones. This marmalade is not just a treat but a cozy delight that can bring moments of joy and warmth.
1
We combine all the components, chop them in a blender, pour them into a wide pot, bring to a boil while stirring, reduce the heat, and simmer on low for 4 hours, stirring occasionally.
- Ground cinnamon: 0.3 teaspoon
- Sugar: 1 kg
- Water: 1 l
- Bananas: 1 kg
2
If desired, 10 minutes before the end of cooking, you can add 1-2 tablespoons of cocoa powder (amount to taste). After cooking, you can add 1 tablespoon of cognac or a little vanillin, vanilla sugar to taste and mix well. In this case, mix the vanillin or vanilla sugar with a small amount of hot marmalade mixture beforehand and then add it to the overall mass.
3
We pour the resulting jelly mass into a mold in a thin layer and leave it to cool and set. Then, we briefly dip the bottom of the mold in hot water for 2-3 seconds, and flip the resulting sheet onto a piece of parchment paper laid out on the table (optionally, you can sprinkle a little fine sugar on the paper).
4
Cut with a sharp knife, slightly greased with vegetable oil, into cubes or diamonds. After cutting, the pieces of marmalade can be rolled in fine sugar or powdered sugar (this is optional, to taste).