Bananas are not just tasty.This is also an excellent source of potassium - a hundred grams of banana contains 376 mg of potassium. In this case, the daily human need for this trace amounts to only 3-4 grams. And also bananas are perfectly digested and have a beneficial effect on the human body, helping with various diseases, including cardiovascular and gastrointestinal diseases. These valuable properties can be retained in the blanks.
There are various recipes for dishes from bananas- they can be marinated, made from them chips, baked. And from bananas, you can cook a very delicate and tasty jam. This dessert can be served to children for breakfast. It takes an hour and a half or two to prepare it.
We offer to cook aromatic jam from bananas. The recipe contains the following components:
* Bananas peeled - 1 kilogram
* sugar - 1.5 kilograms
* citric acid - 1 teaspoon, you can taste it
* water - 2 cups
For "banana jam" you can take onlysolid, but ripe bananas, spoiled and unripe is better not to use. First, syrup is brewed from sugar and water, and only then bananas cut into small cubes are dropped into it. At the end of cooking, citric acid is added to the jam. It is very important not to digest the jam, otherwise it can turn out jam. Jam is spread over sterilized jars, rolled up and turned over. Banks cover with a blanket and leave until completely cooled, then put in storage in a cool and dry place.
If you just want to try to cookjam from a banana recipe you can use the same, but reduce the proportion. For example, instead of a kilogram of bananas take 1 glass, and instead of a half kilogram of sugar - only one and a half cup. Water will need only 0.5 cups, and acids - to taste. You can add coconut chips, but you can have any citrus, but it will greatly change the taste of the jam, although it will still be delicious.
And here's another interesting recipe for banana jam with melon. Let's list the ingredients:
* melon - 750 grams
* bananas - 400 grams
* sugar - 800 grams
* lemon - 2 pieces
Peeled melon cut into small pieces andput together with sugar in a bowl. When the sugar gets wet, add the juice of one lemon, mix and cook over low heat for half an hour. The second lemon and bananas should be cut into thin circles and added to the melon.
Jam to cook on medium heat until fruit isbecome soft, after that the fire is increased and cooked until thick. The finished jam is poured over sterile jars and covered with porous paper discs soaked in vodka and then covered with lids.
Sterilize the cans in the microwave,which has long been an indispensable thing in the kitchen. To do this, pour into the cans three spoons of hot water and put for two minutes in a microwave, turned on at full capacity. Then the banks get out and turn upside down. Cook in the microwave and various jams, including jam from bananas, the recipe of which was described above, and you can prepare a good jam or many other dishes.
Despite the same cooking technologyjam, when cooking in the microwave oven has its own characteristics. For example, if you cook banana jam, the recipe of which was described above, you need to use a special sugar thermometer to determine its readiness, which is lowered into the jam. The thermometer should show one hundred and ten degrees.
You can determine the availability of jam andin a traditional way without a thermometer. If a drop of syrup on a cold saucer in two minutes will keep its shape and seem frozen, the jam is ready. If the droplet starts to spread, then you need to cook more.
Jam from bananas is useful, nutritious and tasty. It is loved by both children and adults.
