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banana preserves! [Aug. 10th, 2006|06:33 pm]
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[heathencorp]
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:

banana preserves:
4 bananas
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.
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Comments:
[User Picture]From: govynda
2006-08-12 03:43 am (UTC)

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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.
[User Picture]From: heathencorp
2006-08-12 04:57 am (UTC)

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weird! maybe it was like all those vidalia onion jellies i keep seeing here...

~;)
From: (Anonymous)
2009-10-13 03:24 am (UTC)

its just an acid

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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.
[User Picture]From: heathencorp
2009-10-13 04:06 pm (UTC)

Re: its just an acid

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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.