Banana jam

Banana jam

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
300g ripe, peeled bananas
100g caster sugar
5g citric acid
50g dextrose
4g ascorbic acid
2.5g xanthan gum

Method

  1. Mash the bananas with a fork, then place in a deep saucepan with the sugar and citric acid. Place the pan over a low heat (maintain a temperature of 65°C) and cook for 15 to 20 minutes, stirring occasionally.
  2. In a separate bowl, mix the dextrose, ascorbic acid and xanthan gum. When the banana has broken down completely and the sugar has dissolved, use a stick blender to mix in the dry ingredients until well incorporated. Allow to cool. Store the jam in the fridge for up to 2 weeks.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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