Wednesday, 26 September 2012

BANANA AND MANGO JAM

Making jam is a pleasurable experience. My mother did a course on making jams in the 70s. Mom  had a notebook in which whatever was taught in the class was noted down meticulously. She had also maintained a file with recipes of all that she had learnt in her course. Once the course was over, mom seldom made jams. It was my dad who took to jam making very seriously. He made every jam that my mom learnt to make. He read her notes and sometimes added his own touch by adding or changing the ingredients. Over a period, he gained expertise in jam making. Every seasonal fruit was made into jam and bottles of different kinds of jams would always be sitting in our pantry.  One such jam, rather an unusual jam that I remember was Banana Mango Jam.

 

 

It was unimaginable that banana could be put in a jam. But this jam is really very different in flavour and taste. It has a very fruity flavour and a thick texture. Great with home made bread, chapattis or paranthas. Here goes the recipe-

Mango and Banana Jam

Ingredients


  • 3 cups ripe juicy mangoes cut into small pieces
  • 2 cups ripe bananas cut into small pieces.
  • 2 lemons
  • 5 ½ cups sugar
  • 1 teaspoon butter.

Method

Cut banana into thin slices and put them in a bowl.  Squeeze the lemons in the bowl and toss the banana slices in lemon juice. This prevents banana slices from turning black.


Now add mango pieces and sugar and mix well. Cover the bowl and keep aside for an hour. Now using hands, mash fruit  pieces roughly. Empty the contents to a thick bottomed non aluminum vessel. Cook on high flame stirring continuously. When the jam starts boiling, add butter and cook on low flame stirring at short intervals.


After about an hour, the jam will thicken and will start sticking to the bottom of the vessel. At this point, it needs continuous stirring to prevent the jam from burning.


In another ten fifteen minutes, the jam will start coating the ladle thickly. And if you let it run down the ladle, it will fall in blobs. This means jam is done. Turn off the gas.
While the jam is getting cold, it is time to sterilize the bottles.
Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven. Ladle hot jam into the jars leaving ¼ inch headspace. Secure the lids tightly.







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