Purely handmade---banana jam
Bananas are purely a matter of memory. Unlike other fruits, bananas cannot be refrigerated! ! ! Because I was going out, I thought it would be fine if I refrigerated it, so I refrigerated it with the apples, which directly caused the color to turn gray. Even if the banana is wrapped in plastic wrap after being cut, the inner core will still turn black easily. I think if I change to a greener banana and remove all the blackened inner core and whiskers, the color of the jam will be brighter. The second time I was too lazy and didn't remove the black parts or the beard, so I was never quite satisfied with the color. The kind I bought are just ordinary bananas. Bananas are roughly divided into three types: thick and long, thin and medium-long, and short and thick. In terms of taste, thin, medium and long bananas have the best taste, while short and thick bananas (commonly known as Nanyang bananas, also known as plantains) are slightly sour and have low yields. When purchasing, banana peels are considered fresh if they are golden brown. When making jam, you are also very particular about the selection of fruits. Do not choose fruits that are overripe, soft when pinched, or have scars. . . Bananas have high viscosity, which can easily give people the illusion that they have been cooked for a shorter time when the juice dries up. Pay special attention to whether the required sugar boiling temperature has been reached, otherwise it will affect future storage, and the jam will easily become watery. For example, when making jam for the first time, a lot of water came out. . . Bananas are late-ripening fruits. When making jam, be sure to remove any pulp that is injured or overripe and discolored, and pay attention to whether the amount of water is sufficient. You can also add no more than 150ml of water or orange juice.
Dessert
Homemade ingredients
