Perfect for spreading on a slice of bread for breakfast or for a different way to fill desserts and cakes, Banana and Vanilla Jam is an unusual and original recipe that we suggest you try. The results are delicious!
Peel the bananas and cut them into pieces. Incise the vanilla beans lengthwise and remove the seeds with the knife. Put them in a pan along with the banana, sugar and lemon juice. Bring to a boil, then lower the flame and allow to cook for a few minutes. Then, using an immersion blender or a wooden spoon, thoroughly break down the bananas. Continue cooking for another few minutes, the mixture should be compact and pass the ‘plate test’ (pouring a spoonful of the jam onto an inclined plate it should flow slowly). Finally, pour the still-hot mixture into the Quattro Stagioni jars that you have previously boiled in order to sanitize them. Close with the lids without using excess force. Turn the jars of jam upside down and allow them to rest in this position for at least 15 minutes. Turn them back over, allowing them to cool in a cool and dry place. To avoid burns, always use oven mitts or potholders. Always verify that the centre of the lid has depressed, which attests to the success of the vacuum seal.