Red Banana Jam
This unique historical preserve combines the rich, creamy sweetness of red bananas with the citrusy brightness of orange peel. The fruit is slow-cooked with sugar until it transforms into a smooth, luscious jam with a deep, caramelized flavor profile. Perfect spread on toast or used as a sweet filling for pastries, offering a delightful variation on standard fruit jams.
Ingredients
- 2 tablespoons Orange peel (Originally '1.5 tolas'. Use peel from slightly ripe oranges, pith removed.)
- 1 pound Red bananas (Originally '1 seer'. Use ripe red bananas.)
- 2 cups Granulated sugar (Originally '1 seer' (approx 1 lb).)
- 3/4 cup Water (Originally '1.5 pasher' (approx 6-7 oz).)
Instructions
- 1Remove the white pith from the orange peels and cut them into small 1/2-inch squares. Place these pieces in a non-reactive bowl with cold water and let them soak for 2 hours. After soaking, wash them thoroughly.
- 2Peel the red bananas and cut them into small pieces, similar in size to the orange peels. Gently rinse the banana pieces.
- 3In a heavy-bottomed saucepan (traditionally a tinned vessel), combine the banana pieces, sugar, prepared orange peels, and water. Cover the pot.
- 4Place the pot over low heat (simmer). Uncover occasionally to stir with a wooden spoon to prevent sticking and ensure even cooking.
- 5When the bananas become very soft, mash them completely within the syrup to ensure no lumps remain. Continue cooking until the mixture reaches a thick, jam-like consistency. Remove from heat and whisk vigorously to smooth it out.
- 6Allow the jam to cool completely before transferring it into sterilized jars.