****The original recipe stated that the author preferred ground coconut over flaked coconut.
It is much finer than the flake coconut.
To start, peel and slice the bananas and then put them into a large pot. Add the rest of the
ingredients and put on the stove to bring to a boil, stirring constantly. After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly. The banana slices will reduced down into a jam texture while cooking.
When properly thickened, spoon the mixture into sterilized glass jars and let cool. At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long.
Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes. Just a note that if you process the jam in this method, it will turn out to be a little pink instead of the mellow yellow color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (983g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 64 (3%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 762.5mg||20 %|
|Total Carbohydrate 494.1g||145 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 487.8g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1967
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