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Recipe: Star anise banana jam

Fang Zi adapted from Shi Jiaxuan's best jam. The simple approach, rich aroma, is very intriguing.

Wash the lime and cut the juice and take 20 grams.
The banana is peeled and obliquely cut into 0.5 cm thick oval pieces.
Take 10 grams of octagonal.
Put bananas, star anise, lemon juice and rock sugar in a glass basin and mix well. Seal with plastic wrap.
Put it in the refrigerator for 10 to 12 hours, and take it out every 3 to 4 hours.
Take it out of the refrigerator, pour it into the pot and stir it with medium and small heat.
After boiling, the float is removed.
Continue to cook to concentrate the jam to 2/3, and the banana pulp is turned off.
After removing the octagonal with a chopstick holder, add the brown sugar.
Slowly stir the jam into a mud with an electric egg beater and turn off the heat after heating for another 3 to 6 minutes.
Put the jam in the bottle and close the bottle cap. Inverted for 30 minutes.

The recipe map borrowed from the book first, and the next time it was taken, it was changed.