My favorite ways to eat it include on french toast, mixed into vanilla yogurt, on a peanut butter sandwich, and by the spoonful. I just made one jar’s worth so I didn’t bother to can it, but it could easily be preserved. If you do decide to preserve it, make sure you check that the amount of sugar in this recipe is enough for the pectin you’re using – I reduced the amount of sugar by half from the recipe I referred to, but that can be dangerous if you’re truly preserving your food (as we learned from Emily’s canning workshop on Sunday!) An un-preserved jar will keep for a week or two on the fridge.
Banana Butter
Makes 2 1/2 cups.
- 4 ripe bananas
- 3/4 c. sugar
- 2 TBS lemon juice
- small pat butter
- 1 tsp. cornstarch mixed with 1 tsp. hot water
- Thoroughly mash bananas (I used my hands to get all the little pieces out) and add to a medium saucepan with the lemon juice and the butter. Bring to a boil, stirring all the while. When it is fully boiling, add all sugar at once. Reduce heat slightly to help reduce spitting. Cook, stirring constantly, for 1-2 minutes. Add cornstarch and water mixture, and continue to cook/stir until the jam has thickened to your desired consistency, adding more cornstarch if necessary.
- Pour hot jam into your prepared jars or bowls – glass jars should be pre-warmed so that they don’t shatter on contact with the hot jam. Allow to cool, then refrigerate.
Dining and Cooking