Old Gray Mare ... banana pulp recipe (cause your box is full)

Old Gray Mare said:

Hi Kathy
Canned banana pulp? Saw that in "When all the doors close". Have to ask for a recipe. Sounds too good. Besides they are cheap and plentiful. Can you use the really ripe ones you can get even cheaper? It does not take a PHD in Economics to know prices and the cost of imports are going to go up. TIA

Thanks for the stories. I like how you develope your characters and let them tell their story.

OGM

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I do it multiple ways ... easiest way is to take dried banana chips, soak them, then run them through a grinder and zippo, there you have "fresh" banana puree without too much added sugar.

I also make banana butter and jam and etc., etc., etc., but that has added sugar and might be a problem for some people.

Here's the recipe I use for "Banana Jam" which is basically sweetened banana puree. For the really, ripe sweet bananas you don't need as much sugar because they are already sweeter. Just make sure that you bring everything to temp and process for your altitude to avoid any problems.

1/4 cup fresh lime juice (about one medium lime)
3 1/2 cups diced firm ripe bananas
2 1/4 cups sugar
1/2 cup water

Directions

Place lime juice in a one quart measure. Peel bananas and dice directly into lime juice. Stir with a wooden spoon. Keep stirring as you dice each banana into the lime juice to prevent darkening. Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick. Stir often to prevent sticking, especially during last 10 minutes. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring. Spoon at once into hot sterilized jars and seal.