Top 16 Banana Winter Preserves Recipes

Banana preserves are a great way to treat coworkers, friends, and family for the winter. They're available year-round, so you can make this delicious treat anytime. It's easier in the fall, when seasonal fruits and berries are available. They can be added to banana jam, jam, preserves. By the way, bananas can be dried, frozen, pickled, or cured for the winter.

The intricacies of preparing bananas for the winter

Bananas for canning are purchased slightly unripe. Their skin is greenish, and the flesh is firm and light-colored. At home, they are not stored in the refrigerator, as they darken quickly. They keep best in a cool place, away from light.

The fruit's texture is tender yet firm, making it easy to mash. The ripeness of the bananas affects the taste and color of the dessert. If the bananas are overripe, the dessert will be less appetizing and darker in color. Dieters can make these preserves without sugar, but they don't have a long shelf life and should be refrigerated.

Prepare the ingredients

The recipes specify the weight of bananas without the peel. Therefore, you should use 40% more peeled bananas than indicated. Bananas are heavy. To enhance the flavor of banana jam, sweet and sour fruits or berries are added to the jam. Cook in small portions.

What kind of container is needed for canning?

Small glass jars no larger than 500 ml are suitable for making jam. They are easy to sterilize in the microwave. You can microwave several jars at a time for 5-10 minutes. Before microwaving, fill the jars a quarter full with hot water.

Delicious banana winter recipes

Practical housewives don't pass by inexpensive bananas. They're a must-buy. They use them to make wonderful desserts, baked goods, and preserves that last for years.

Preparing candied fruits

Leftover fruit is candied for future use. For those with a sweet tooth, it's a candy substitute. Healthy eaters add it to their morning porridge and garnish their cottage cheese with it.

The product is rich in vitamins and microelements.

In winter, candied bananas help prevent colds. They support the immune system. Their high fiber content improves intestinal function. To prepare this healthy treat, home cooks use a minimum of ingredients:

• 1 part water;
• 3 parts sugar;
• 3 parts firm, not overripe bananas.

One portion weighs 300-350 g. While the syrup is cooking, the fruit is sliced. The slices are dipped in boiling water for 2-3 minutes. For ease of use, place them in a colander. After blanching, place the colander briefly in cold water. The slices do not darken after cooking.

Simmer the syrup for about 10 minutes. Adjust the temperature to maintain a simmer. Add the banana slices. Cook for 15 minutes. Remove the pan from the heat and cover with a lid. Let the banana slices soak in the syrup for at least 8 hours. Then, transfer them with a slotted spoon to a colander.

After 4 hours, the circles are laid in a single layer on parchment paper. The candied fruit is then dried. Drying methods vary:

• in the sun;
• in the oven;
• in the dryer.

The optimal temperature is 70°C. To ensure even drying, the candied fruit is turned over several times. The finished slices are cooled, sprinkled with powdered sugar, and placed in a cardboard box or paper bag.

Drying fruit

Dried chips contain vitamin B₆, which normalizes metabolism. They're a convenient snack to take to work.

They are a good treat to eat in cloudy weather; they stimulate the production of serotonin, a substance responsible for mood.

The slices are dried in different ways:

• in the sun;
• in an electric dryer;
• in the oven.

They are laid out in a single layer on parchment paper to prevent browning and sprinkled with lemon juice. In artificial conditions, drying takes 10-12 hours at a temperature no higher than 50°C.

Aromatic Banana Syrup Recipe

Fruit syrups are an ingredient in cocktails and desserts. They're often used as a sauce. Making syrup from bananas is easy. Use:

• 500 peeled fruits;
• 2 tbsp. sugar;
• 2 tbsp. water.

Using a blender, puree the fruit. Pour water over the mixture, add sugar, and refrigerate for 4 hours. Pour the resulting syrup into a sealed bottle. It will keep in the refrigerator for 30-60 days.

Banana jam

For the winter, make some cinnamon and lemon jam. This aromatic preserve is perfect with tea after a Sunday walk.

For the syrup you will need:

• 150 ml of water;
• 400 g sugar;
• juice of 1 lemon.

Bring it to a boil, simmer for 3 minutes, then add the banana pieces, cinnamon, and uncrushed lemon peel. After 20 minutes, remove the cinnamon stick and lemon peel. Puree the bananas in a blender, reduce the jam, and finally add the liqueur.

Food consumption:

• bananas 1 kg;
• 30 ml liqueur;
• 1 cinnamon stick;
• the peel of one lemon.

Exquisite jam with rum and apples

It takes 1 hour to make a jar of jam. Pour water into a saucepan, add sliced ​​banana and peeled apple slices. Squeeze the juice from half a lemon. Add sugar and rum. Mix everything well.

Place the saucepan on the burner and cook for 40 minutes. Let the mixture cool, then puree with an immersion blender. Bring the jam to a boil, boil for 3 minutes, and pour it hot into a sterile jar.

Paste

The fruit used to make the pastila is overripe, so its color is not very appetizing. It is pureed in a blender. The resulting puree is spread in a thin layer on a sheet of parchment paper. The baking sheets with the pastila are placed in the oven at 50°C.

Dry the banana paste for 8-12 hours. Keep the oven door open to allow steam to escape. The dried pastila peels easily from the parchment. Roll it into a roll and cut into random pieces.

Is it possible to freeze fruit for the winter?

For smoothies, porridge, and baked goods, bananas are frozen in their peels and placed in a freezer bag. For desserts and ice cream toppings, the bananas are frozen peeled. They are sliced, laid out on a tray, and placed in the quick-freeze compartment. After just two hours, they are bagged, dated, and stored in the freezer compartment.

Marmalade

Store marmalade in an airtight container. It retains its aroma for a long time and cooks quickly.

They take:

• 0.5 kg bananas;
• squeeze the juice from 4 oranges and 2 lemons;
• 350 g sugar;
• 20 g gelatin.

Peel the bananas and mash them with a fork or blend them. Cook the banana puree, citrus juice, and sugar over low heat. When the mixture turns burgundy, add the gelatin, stir, and pour into jars.

Jam

For many housewives, canned bananas are a novelty. Typically, the ingredients for these sweet preserves are berries and fruits grown in the garden or bought at the market.

Classic

First, boil the syrup. Once it's reduced, drop in the banana slices. Cook them at low heat until soft. Turn off the burner and leave the pan on. Let the jam cool, then transfer it to a jar. Store it in the refrigerator.

To prepare classic banana jam, take:

• 3 bananas;
• For the syrup, 1 cup sugar and ⅓ cup boiling water.

With lemon

Lemon harmoniously complements the slightly bland flavor of banana. To make a jar of jam, you'll need:

• 1 kg of bananas;
• 1 lemon;
• 750 g sugar.

You need unripe fruit with firm flesh. Cut them into slices, place them in a bowl, and pour lemon juice over them. After an hour, add sugar, stir, and place on the stove. Set the temperature to low at first, then increase it once it boils.

Let the mixture simmer for 30 minutes, stirring frequently. A foam will form on the surface. Skim it off and pour the jam into a jar. When it cools, place a paper circle soaked in cognac on top and close the lid.

With orange

Peel the fruit and cut it into random pieces. Combine them in a saucepan with sugar and water. Cook for 35 minutes over low heat. Stir the mixture frequently. It burns easily. Ingredients in the following proportions:

• 1 part water;
• 1 part oranges;
• 2 parts bananas;
• 2 parts sugar.

One part - 500 g. Two parts - 1000 g.

With apples

Peel the apples, cut the flesh into wedges, and pour into a saucepan. Add water and simmer. Banana slices are added a little later. Once the fruit is soft, puree it with an immersion blender. Add sugar to the puree, stir, simmer for 15 minutes, and then pack.

The following proportions are maintained:

• apples 2 kg;
• bananas 1 kg;
• water ½ cup;
• 700 g sugar

With citric acid and star anise

To enhance the flavor, star anise berries, shaped like stars, are added to the jam. They contain many biologically active substances and essential oils. Ingredients:

• 1 star anise;
• 1 tsp citric acid;
• 180 g sugar;
• a little bit of vanillin;
• 4 bananas (large).

First, mash the bananas with a fork. Then mix them with the acid, sugar, and vanilla. Boil, adding the star anise. The mixture may burn, so stir constantly. Once the puree boils, turn off the heat. After 4 hours, simmer for 10 minutes.

With red currant

Redcurrant berries hang on the bushes until frost, unbroken. Their tart flavor pairs perfectly with the bland banana sweetness. The juice is added to the jam. It takes about 2 kg of berries to make 1 liter.

Products:

• 1 liter of juice;
• 4 bananas;
• 0.5 kg of sugar.

Mash the bananas with a fork, mix with juice and sugar. Cook over low heat for 40 minutes, stirring constantly.

With ripe melon

This jam takes a long time to make. It's best to start in the evening. Peel and seed the melon. Cut it into cubes. Place it in a bowl, sprinkle with sugar, and stir. Cover the bowl and let it sit overnight. In the morning, squeeze the juice of 1 lemon into the jam, stir, and place it on the stove.

Cook over low heat for 30 minutes. Add 1 unpeeled lemon, sliced, and sliced ​​bananas to the boiling mixture. Continue boiling until the fruit is completely softened. You should have a puree. Cook until it thickens, then transfer to a jar.

For this jam take:

• 800 g sugar;
• 800 g melon pieces;
• 500 g peeled bananas;
• 2 lemons.

Storage conditions and periods

The easiest way to store banana jam is to package it in small jars with tin lids. It keeps well in an airtight container at room temperature. Keep away from heating appliances.

Direct sunlight can damage preserves. This is important to remember. Containers with nylon lids should be placed in a cellar or refrigerator. Under these conditions, banana jam has a shelf life of 24 months. Properly prepared candied fruit will keep for up to a year.