The recipe comes from the Handmade Jam of the Blue Ribbon Dessert. I thought that the banana jam was nothing to eat. I didn’t expect the jam that was cooked to be amazing. It was put on the toasted toast, which made people want to stop. Sleek, dense, with the unique sweet taste of bananas.
Cut the banana into small dices, mix sugar and lemon juice.
Put it on the fire and boil it off the bubbles and floating objects on the surface. Stir it from time to time to prevent the bottom of the pot from sticking or burning.rCook for about 20 minutes on low heat. Continue to cook until the jam is thick.
The end temperature of the jamming sugar is 103 degrees, the fire is turned off, and the jam is placed in the jam bottle and inverted.
Banana jam To maintain the original color of the banana, after peeling off the banana peel, the banana is dipped in the lemon juice to prevent browning.