Banana jam
4 servings
20 minutes
Banana jam is a refined treat with a soft and velvety texture, filled with the sweetness of ripe bananas and the aroma of vanilla with a hint of star anise. It is believed that banana jam originated in American cuisine as a way to preserve bananas longer by turning them into a delicate dessert. A special cooking technique involving reboiling allows the jam to reveal its rich flavor, balancing sweetness with a slight tartness from citric acid. This jam pairs excellently with morning toast, pancakes, or as a filling for pastries. Its softness and warm sweetness make it an ideal dessert for cozy evenings and friendly gatherings.
1
So, we mash the bananas with a fork. You don't need to overdo it - it's okay if there are lumps. We add sugar, vanilla, star anise, and citric acid. We put the mixture on the heat. When the future jam boils, we turn it off. After a few hours (3-4), we bring the jam to a boil again and turn it off only after 10 minutes. That's it!
- Bananas: 500 g
- Sugar: 180 g
- Vanilla sugar: 1 tablespoon
- Anise (star anise): 1 piece
- Citric acid: 1 teaspoon
2
We transfer the jam to a jar and send it to the refrigerator. The dessert turns out very delicate, soft, and not at all cloying.