||[Aug. 10th, 2006|06:33 pm]
What Ya Got Cookin'
so we had four bananas that were going bad and were into the banana-bread range, but we had no flour or eggs, so i found this recipe instead:|
3 tbsp lemon juice
1 1/2 c sugar
1 tsp pumpkin pie spice / few shakes of cinnamon, ginger and cloves
mash up the bananas with the lemon juice
put the mash into a pan and bring to a boil, stirring so it doesn's splatter all over and kill you
once it thins out and breaks down some, throw in the sugar and the spice and bring back to a careful, non-killing boil
reduce heat and stir for 15 to 20 minutes while it simmers and thickens
jar up and seal (i do the boil-the-jar-while-everything's-cooking method)
made two moderately-sized random jar fulls
ate the last tablespoon or so on toast and it makes the regular bread taste like banana bread
oh, and i threw in the last maybe half-teaspoon of light rum which really didn't change the flavor at all, but maybe brandy or sherry would be a nice addition.
that actually sounds like something i would eat. ^_^
we saw watermelon jelly at the farmers market last time we went, but one of the main ingredients was vinegar and i just can't fathom watermelon and vinegar.
weird! maybe it was like all those vidalia onion jellies i keep seeing here...
2009-10-13 03:24 am (UTC)
its just an acid
watermelons probably arent acidic enough to become a preserve by itself so the vinergar is added as an acid to help it become safe to eat.
Personally, I prefer lemonjuice for an acid, but the vinegar would depend on how much was in it-- was it acidy, or just to counteract the sweetness. I'd probably try it and see.