This is a recipe I adapted from the I Hate to Cook Almanack by Peg Bracken. Her cookbooks are no longer in print. If you see one at a used bookstore POUNCE on it! Her recipes are good and she uses ingredients that real people have in their real kitchens.
What I have in my kitchen is a Zojirushi Bread Machine. This handy dandy piece of kitchen machinery also has a jam setting. It’s what I use to make my banana jam.
3 very ripe bananas, mashed
juice of 3 lemons
Combine the mashed bananas and the lemon juice into a measuring cup. See how much you’ve got. (It all depends on how big the bananas are, but it should be around 2 cups.) Put the banana-juice mixture into the bread pan. Then add a cup of sugar for every cup of the banana-juice mixture.
Start up the bread machine on the jam setting. In about an hour and a half your house will smell wonderful and you’ll have yourself some banana jam. Skim off the froth, let it cool and put the jam in the refrigerator.
Here’s a photo of my bread machine with the lid down.
And here’s one with the lid up and a batch of banana jam merrily cooking away.
If you want to use the stovetop method for this cook it on low heat for about an hour. Just as with the other method, when you’re done skim off the froth, let it cool and put the jam in the refrigerator.
Sometimes the jam is light brown in color and other times it has a pinkish hue. Peg says that it’s because of the variety of banana used. Some bananas turn pink and some don’t. Either way the taste is WONDERUFUL!
I use the jam as:
- Ice cream topping
- A nice addition to plain yogurt
- Jam (as if you didn’t guess)