Handmade---banana Jam
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
Bananas are purely a matter of memory. Bananas are different from other fruits and cannot be refrigerated! ! ! Because I was going out, thinking that it would be okay to refrigerate, I refrigerated it with the apple, which directly caused the color to turn gray. After the banana is cut, even if it is wrapped with plastic wrap, the inner core is still easy to turn black. I think if you change to a greener banana and remove all the darkened inner core and whiskers, the color of the jam will be brighter. The second time I was lazy, neither the black part nor the beard was removed, so the color was always unsatisfactory.
The kind I bought is ordinary bananas. Bananas are roughly divided into three types: thick and long, thin, medium and long, and short and thick. In terms of taste, the thin, medium and long type has the best taste, while the stubby banana (commonly known as Nanyang banana, also known as plantain) has a slightly sour taste and does not produce much. When shopping, the banana peel is golden yellow for freshness.
When making jam, the choice of fruit is also very particular. You can't choose the ripe ones, the ones that are soft when you pinch them, and those that have scars. . .
Bananas have a high viscosity, which makes it easy for people to think that when the juice dries, the illusion that it can be boiled can be shortened, and it has been ripe. Special attention should be paid to whether the required boiling temperature has been reached, otherwise it will affect the future preservation. At the same time, the jam It is easy to get water. Like the jam made for the first time, a lot of water came out. . .
Bananas are post-ripening fruits. When making jam, you must especially remove the pulp that is damaged by collision or overripe and discolors, and pay attention to whether the amount of water is sufficient. You can also add no more than 150ml of water or orange juice. "
The kind I bought is ordinary bananas. Bananas are roughly divided into three types: thick and long, thin, medium and long, and short and thick. In terms of taste, the thin, medium and long type has the best taste, while the stubby banana (commonly known as Nanyang banana, also known as plantain) has a slightly sour taste and does not produce much. When shopping, the banana peel is golden yellow for freshness.
When making jam, the choice of fruit is also very particular. You can't choose the ripe ones, the ones that are soft when you pinch them, and those that have scars. . .
Bananas have a high viscosity, which makes it easy for people to think that when the juice dries, the illusion that it can be boiled can be shortened, and it has been ripe. Special attention should be paid to whether the required boiling temperature has been reached, otherwise it will affect the future preservation. At the same time, the jam It is easy to get water. Like the jam made for the first time, a lot of water came out. . .
Bananas are post-ripening fruits. When making jam, you must especially remove the pulp that is damaged by collision or overripe and discolors, and pay attention to whether the amount of water is sufficient. You can also add no more than 150ml of water or orange juice. "
