Receta Pazham Jam Recipe / Banana Jam Recipe
I
grew up watching amma making different kinds of jam according to the seasonal
fruits available. The varieties she made
included mixed fruit, pineapple and Pazham (banana) jam.... and if you ask me which is my favorite, the
answer without hesitation will be Pazham Jam :)...I love it to the core... This banana jam we made while I was in Kerala last summer, I know almost a year
back :D… When I went for a short visit to my aunt’s place she had lot of
Palayan kodan pazhams in her backyard.... I ate a lot
of them and then she made
a bottle of jam for me as she knows how much I like
banana jam :)...
Pazham jam is a Kerala specialty and it is best made
out of Palayan Kodan pazham (sorry I don’t know the English translation), a
smaller variety of bananas available in Kerala. The jam get’s its deep
reddish colour from the quality of the banana used... unlike other regular jam’s
pazham jam will be little watery in consistency and if you cook more it will
become very hard and sticky.... You can use other types of
bananas but the colour and the taste will definitely vary....
Pazham Jam Recipe / Banana Jam Recipe
- Palayan kodan Pazham (small variety ripe banana) –
- 50 nos
- Sugar – 750 gm to 1 kg (+ / - according to the
- sweetness of banana)
Method:
Peel and cut banana into 3 or 4 pieces. Pour just
enough water to cover banana pieces and cook well or pressure cook for 10
minutes.
When it is cooled strain through a cheese cloth kept
over a bowl.
Squeeze the banana well and collect the juice and
discard the residue.
Pour the extracted liquid into a think bottom pan.
Add sugar, lime juice and cloves. Cook the mixture on medium heat stirring
constantly.
While cooking you can see the whitish liquid will change
the colour to deep red in colour.
Cook till the mixture is thick. You should be very
careful about the consistency of banana jam. You should switch off the flame
when the mixture becomes one thread consistency. It will get thickened as it cools. Banana jam
should be little watery unlike other jam’s or it will become rock hard when it
cools down.
Pour jam into sterilized glass bottles placed on a
wooden plank to avoid the breakage of bottles.
Allow the jam to cool completely in the bottle and
close with lid and store at room temperature. If made well and
stored in clean bottles, the jam will
keep for months at room temperature.
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