The advantage of bananas is indisputable. These tropical fruit are rich with potassium and magnesium. Besides, they normalize activity of digestive tract. Most often bananas use in pure form, without subjecting them to heat treatment, but sometimes not only fry them, but also cook.
It is required to you
- Ripe bananas
- 5 kg;
- sugar
- glass;
- water
- 2 glasses;
- glass jars;
- tin covers;
- key for rolling of cans.
Instruction
1. Before cooking bananas, pay attention to degree of their maturity. If for food even green bananas are used, then only the ripest fruits are suitable for jam. Too firm or already overripe fruit with signs of decay for jam can't be used.
2. Peel fruits and crush into small pieces which size shouldn't exceed couple of centimeters. If desired it is possible to crush fruits in the blender, having achieved receiving homogeneous mass. But it is possible to do without it as in the course of cooking bananas will become similar to gruel anyway.
3. Weld a thick syrup in which put the crushed bananas from sugar and water. Fire has to be small, otherwise boiled bananas will begin to burn to the ware bottom earlier, than will begin to turn into jam.
4. Boil thoroughly bananas on small fire in syrup till that time until their consistence begins to remind jelly. Periodically mix mix to avoid burning.
5. After the density of jam meets requirements to it, it is necessary only to sterilize glass jars and covers to them in the container with the boiling water within several minutes. Pour jam in capacity and close covers, using a key for rolling.