15.7.11

Banana Jam

While growing up, this was the only Jam I used to eat. I can finish one whole bottle just like that. It is that tasty but unlike other jams, this is a bit time consuming but worth the effort.
Ripe Bananas: 4 kg
Sugar: 3/4 kgs
Cinnamon: 2 sticks



Peel the skin of the bananas and place it in a big pan


Add 4 cups water and let it boil on medim heat for sometime

When it reaches a light pink shade remove from fire and let it cool.
Sieve the bananas through a clean cotton cloth. You will have to squeeze properly, so be ready for a hand workout!!!

Now pour the syrup in a big vessel and add sugar and cinnamon and let it cook on medim heat and break an egg into the boiling syrup. This is to remove the banana stain.



After a few minutes, remove the egg and shell and you will see the stain on the egg shell.


Now let it boil till one thread consistency is reached.


Let it cool and then store it in sterilized bottles.

Spread on bread and serve.

This is an update- answer to a question asked in the comment.
The pulp cannot be used, it has to be thrown away.
The egg shell has to be completely removed from the boiling syrup. It is very easy to remove it with a slotted spoon. You can omit this step if you are not comfortable with adding the egg. It is just to remove the the banana stain that we add the egg with the egg shell.

4 comments:

  1. wow my all time fav...njanum undakkiytundalloooo..super....

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  2. Never heard of banana jam but looks like a yummy spread...

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  3. This is certainly an innovative jam! And breaking an egg? Have never heard of that before! Isn't there any danger of the egg shells remaining behind in the jam? Also wanted to check... do you throw away the banana pulp after squeezing the syrup out? or can it be added back?

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