Bananas are not just delicious. It is also an excellent source of potassium - one hundred grams of banana contains 376 mg of potassium. In this case, the daily human need for this trace element is only 3-4 grams. And bananas are easily absorbed and have a beneficial effect on the human body, helping with various diseases, including cardiovascular and diseases of the gastrointestinal tract. These valuable properties can also be stored in blanks.
There are a variety of recipes for banana dishes - they can be pickled, made from chips, baked. And from bananas you can make a very delicate and tasty jam. This dessert can be served to children for breakfast. It will take an hour and a half or two to prepare it.
We offer to cook aromatic banana jam. The recipe contains the following components:
* Peeled bananas - 1 kilogram
* sugar - 1.5 kilograms
* citric acid - 1 teaspoon, to taste
* water - 2 glasses
For "banana jam" you can take only hard, but ripe bananas, spoiled and unripe, it is better not to use. First, syrup is made from sugar and water, and only then bananas cut into small cubes are dipped into it. At the end of cooking, citric acid is added to the jam. It is very important not to digest jam, otherwise it may turn out to be bad. The jam is laid out on sterilized jars, rolled up and turned over. The cans are covered with a blanket and left to cool completely, then put in storage in a cool and dry place.
If you only want to try to cook banana jam, the recipe can be used the same, but reduce the proportion. For example, instead of a kilogram of bananas, take 1 cup, and instead of one and a half kilograms of sugar - just a half cup. Only 0.5 cups of water will be required, and acids to taste. You can add coconut, or any citrus, but it will greatly change the taste of jam, although it will still be delicious.
And here's another interesting recipe for banana jam with melon. We list the ingredients:
* melon - 750 grams
* bananas - 400 grams
* sugar - 800 grams
* lemon - 2 pieces
Cut the peeled melon into small pieces and put together with sugar in a bowl. When the sugar gets wet, add the juice of one lemon, mix and simmer for half an hour. The second lemon and bananas need to be cut into thin circles and added to the melon.
Cook the jam over medium heat until the fruits are soft, after which the fire is increased and cooked until thickened. Ready jam is poured into sterile jars and covered with porous paper discs dipped in vodka, and then covered with lids.
You can sterilize the cans in the microwave, which has long been an indispensable thing in the kitchen. For this, three tablespoons of hot water are poured into the jars and put in the microwave for two minutes, turned on at full power. Then the cans are pulled out and turned upside down. Various preserves are also cooked in the microwave, including banana preserves, the recipe of which was described above, or you can make good jam or many other dishes.
Despite the same technology for making jam, microwave cooking has its own peculiarities. For example, if you are going to cook banana jam the recipe of which was described above, to determine its readiness you need to use a special thermometer for sugar, which is lowered into the jam. The thermometer should show one hundred and ten degrees.
You can determine the readiness of jam in the traditional way without a thermometer. If a drop of syrup on a cold saucer in two minutes will retain its shape and appear frozen, the jam is ready. If the droplet starts to spread, then you need to boil another.
Banana jam is healthy, nutritious and delicious. Both children and adults love him.