Full of warm and sweet flavors, this sugar-free banana jam recipe will leave your palate more than spoiled.
Bananas are one of the fruits with the greatest nutritional benefits and rich fiber that will make this recipe, along with other ingredients, a product worthy of being tasted for its exotic smells and flavors.
Bananas, however, are one of the fruits that rot more easily, and they do not allow us time to consume them as we want.
Sometimes in the supermarket we do not want to miss out on offers and we start buying bananas thinking that we can consume them before it is too late, but it is not like that.
But the good news is that there are ways that these bananas can be used very well. For example, prepare them in recipes. When they are a little beyond their point, do not throw them, you can continue to use them effectively.
The following is a recipe for preparing banana jam . Whether you use your bananas ripe or just cooked, this recipe will be delicious. It is also practical from start to finish: it is easy to prepare, you can refrigerate it and store it long-term.
How to make a banana jam
- 2 large bananas (or 3 medium)
- 2cm -3/4 ″ piece of fresh ginger (or 1/4 teaspoon ground ginger)
- 1 orange (zest and juice)
- Juice of half a lemon
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 2 teaspoons of honey
- A pinch of nutmeg
- Peel and chop the bananas and finely chop the fresh ginger. You can finely grate it.
- Combine these in a heavy-bottomed skillet with the orange and lemon juice and orange zest, vanilla extract, cinnamon, and nutmeg. Add the honey.
- Heat gently until the honey has completely dissolved and then raise the temperature to a simmer and stirring constantly, cook for 15 minutes. If you cook too long the bananas will darken.
- Place the mixture in a sterilized jar and cover. Store in the fridge and use for 2 weeks. If you are going to store, cover and seal with a canning jar lid and seal it with a water bath.
- Serve on toast or buns, or better yet, serve with yogurt for breakfast.