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)
Lime juice from 2 limes
- 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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