"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, March 05, 2012

Canning: Banana-Apple Jam

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BananApple Jam
After I made apple-maple jam which I found so good to make "papak," I thought of using that to top a banana that was not quite sweet. And as I was eating the combination, the thought of making banana-apple jam crossed my mind. I saw a recipe on food.com but saw some comments that it was too sweet. So I compared that recipe versus the recipe that I used for apple-maple jam, and guessed that 7 to 8 cups of sugar would suffice. I started with 7 cups and tasted as the jam was cooking, and I was satisfied with its sweetness. So here is my recipe.

My first taste
5 lbs apples, cored, peeled and chopped (I used McIntosh)
6 yellow bananas
3/2 cup lemon juice (you can probably use just 1/2 cup, about 1 big lemon)
7 cups sugar
Note: Save your cores and peels. You can make homemade pectin using these if you boil them for 30 minutes. I will post about it later.


Wash jars and lids in warm soapy water. Sterilize and keep warm until ready to fill.

While chopping the apples, every three apples you chopped and placed in the stainless steel stockpot, add enough sugar to cover. Keep doing this until you have chopped all the apples. WHY? The sugar will draw liquid from the apple bits so that the apple and bits will not turn mushy when cooked, but will still retain its shape and be a bit chewy.

Working with two bananas at a time, I placed 2 tbsp of lemon juice to the food processor, cut the bananas into 1- to 2-inch long pieces and chopped in pulses. The lemon juice keeps the banana from turning brown. Place the chopped bananas into the same stock pot with the apples and sugar.

Cook on medium heat. When it comes to a rolling boil, add 1 tbsp of butter, and let it come again to a rolling boil and continue stirring for about 2 minutes or until the gelling point (a little bit runnier than the jam consistency you want, because this will still thicken as it cools and as it sits on your pantry.

Ladle into hot sterile jars, wipe rims, adjust lids, and turn upside down for about 5 minutes before turning upright. Note: Using sterile jars that you fill with jams cooked for more than 10 minutes will eliminate the need for processing provided you observe sterile, or at least clean, technique.

I had my co-workers and in-laws have a taste of this, and the first taste garnered a "hmmm, that's different..." and they went on to have a second taste and almost exclaimed, "hmmm! That is really good!" So it seems that after they have gone beyond the cautious stage, then they get to appreciate the great flavor.

I will try my best to make a video of how I made this to show the flow of canning, hopefully to help those who are new to canning understand how I do it. Jams and jellies are one of the easiest to can/preserve.
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