2016 – the banana plants have been going bananas! Literally. Yes Plants not trees. The past two winters here in Houston have been mild resulting in the banana bonanza. I pulled up some info from the Texas A&M Horticulture website;
Here is the intro to growing the bananas;
Julian W. Sauls Extension Horticulturist
Broad, long, graceful leaves and rapid growth-commonly reaching full size in just a few weeks-make banana a favorite plant for providing a tropical look to pool and patio areas. The development of bananas following a frost-free winter is a source of both pride and amazement to those unfamiliar with banana culture.
Banana is a tropical herbaceous plant consisting of an underground corm and a trunk (pseudostem) comprised of concentric layers of leaf sheaths. At 10 to 15 months after the emergence of a new plant, its true stem rapidly grows up through the center and emerges as a terminal inflorescence which bears fruit.
The flowers appear in groups (hands) along the stem and are covered by purplish bracts which roll back and shed as the fruit stem develops. The first hands to appear contain female flowers which will develop into bananas (usually seedless in edible types). The number of hands of female flowers varies from a few to more than 10, after which numerous hands of sterile flowers appear and shed in succession, followed by numerous hands of male flowers which also shed. Generally, a bract rolls up and sheds to expose a new hand of flowers almost daily.”
Ok – enough of the technical talk. The bonanza is a bit like your neighbor that is overwhelmed with zucchini – you hide when you see them coming. Yes, I gave away a lot of bananas. Once you cut the stalk off the ripening process speeds up. They are great in smoothies but one smoothie a day doesn’t take much of a bite out of the bounty. Eating fresh is a good idea too, but………you get the idea. The freezer is well stocked with both the Burro and Manzano bananas so now what?
Jam, yeah jam! Never heard of banana jam…..Google it! Yes Virginia, people do make banana jam!
Food.com, Yee Haw!
Banana Jam by Chef GreanEyes on April 2nd 2009
4 cups of ripe bananas……no problem here!
6 ½ tbsp. of lemon juice
6 cups of sugar – again no problem, I buy 25 pound bags to feed to the bees during lean times
3 ounces of pectin –
¾ cup of unsalted butter – I cut that back to a little less than ½ cup
Now the tough part…..it takes time and multiple steps to make the jam.
- Combine bananas, 3 cups sugar, lemon juice and let stand for an hour
- Add remaining sugar and cook over medium-high heat until sugar is dissolved
- Bring to a boil for two minutes
- Remove from heat and skim foam
- Bring back to a boil – boil 1 minute
- Remove from heat and skim foam, yes, again
- Add butter and bring to boil AGAIN
- Add pectin and stir constantly
- Boil for 1 minute
- Remove from heat and skim once again.
- Allow to cool for 7 minutes
- Add to sterilized canning jars
- Process in boiling water bath for 10 minutes
- Let sit for 24 hours
On the stalk and very ripe.
Boil and skim 1, 2 or 3…..
Some of the skimmed foam, no, it didn’t go to waste.
Based on what is on the “plant” in my garden, I have more neighbors to overwhelm, more freezer space to occupy and maybe a few more batches of this jam. The first batch was with the Burro bananas, the next will be with the Manazano…..taste test comparisons sometime soon!