Leave simmering over medium heat for about 30 minutes, stirring occasionaly. Plus you can make the banana jam in the winter!

Place in a very large non-reactive pan big enough to hold at least double the volume of the fruit. Refrigeration will slow further ripening. The High Heel Gourmet says: November 13, 2015 at 9:46 pm I never make banana jam or butter. To make jam from pears with bananas had the rightconsistency, all products must be crushed thoroughly. Put all the ingredients in a pan and let cook. If pears are placed next to bananas in a fruit bowl, the ethylene emitted by the banana causes the pears to ripen. Peel and chop the apples and the bananas. The products are then placed in a saucepan and boiledlow heat for about 10 minutes with the addition of a small amount of water (100 ml).

I’m from a tropic, we have banana all around, never thought of it. Pear Bureau Northwest offers tips on ripening and judging ripeness: Although the skin on Bartlett pears changes from green to yellow as they ripen, most varieties show little color change as they ripen. Freshly squeezed juice from 1 whole lemon. I am going to try banana jam or butter soon as I have been reading recipes and they get good reviews. DIRECTIONS. About 350g ripe bananas (peeled weight) Cut the rhubarb into 2cm chunks. However, before this, remove the peel from the bananas, and peel the pear and extract the seeds from it.

It is best to use a grater for this.