Prep 15 mins
Cook 15 mins
This is a recipe for banana preserves from a Cuban cooking blog. I've not made these, so don't know how they'll set up, but the combination of bananas, lemon, and orange sound divine! The blog is in Spanish so I had to convert measurements as best I could. The recipe calls for bananos (bananas), but you can also use plantains for a completely different flavor (see note).
- Remove zest from lemons with a microplane grater, then juice the lemons. Set aside.
- Remove zest from half an orange with a microplane grater. Set aside.
- Peel the bananas, remove both pointy ends, then slice into rounds.
- Put all ingredients (zests, juice, bananas and sugar into a heavy pan and cook over low heat, stirring gently but constantly for approximately 15 minutes. Remove from heat when the bananas reach the desired consistency. The bananas should still have their shape but be very soft.
- Put conserves into sterilized jars and let cool. Store in the refrigerator.
- NOTE: If using plantains: Cut ends off plantain, score around midpoint of plantain but don't cut into the flesh. Score from the cut end to the tip, again not cutting into flesh. With your fingers, pry off the peel. Slice. To get the "goo" off that plantains leave on your hands, rub your hands with a bit of vegetable oil and a teaspoon of salt until goo is gone, then wash with soap.