Pazham Jam
Pazham jam is a Kerala specialty and it is best made out of Palayan Kodan pazham (it’s called Mysore Poovan here ), a smaller variety of bananas available in Kerala. The jam get’s its deep reddish colour from the quality of the banana used... unlike other regular jam’s pazham jam will be little watery in consistency and if you cook more it will become very hard and sticky.... You can use other types of bananas but the colour and the taste will definitely vary....usually make this while on vacations in Kerala and pack it as it’s family favorite.Today got hold of these from Lulu,Qusais .
Pazham / Banana Jam Recipe
1.Palayan kodan Pazham (small variety ripe banana) – 1 1/2 kg
Sugar – 500-600 gm (+ / - according to the sweetness of banana)
Lime juice -1 tbsp
Cloves -6-8
Method:
Peel and cut banana into 3 or 4 pieces. Pour just enough water to cover banana pieces and cook well around 2-3 whistles(10 minutes).
When it is cooled strain through a cheese cloth kept over a bowl.
Squeeze the banana well and collect the juice and discard the residue.
Pour the extracted liquid into a thick bottom or nonstick pan. Add sugar and cloves. Cook the mixture on medium heat stirring constantly.
While cooking you can see the whitish liquid will change the colour to deep red in colour.
Cook till the mixture is thick. You should be very careful about the consistency of banana jam. Add the lime juice when it thickensa bit.You should switch off the flame when the mixture becomes one thread consistency. It will get thickened as it cools. Banana jam should be little watery unlike other jam’s or it will become hard when it cools down.
Pour jam into sterilized glass bottles placed on a wooden plank to avoid the breakage of bottles.
Allow the jam to cool completely in the bottle and close with lid and store at room temperature. If made well and stored in clean bottles, the jam will keep for months at room temperature.
There are 2 ways by which you can check the correct consistency of the jam.
1)Just before switching off the stove,take little jam in a ladle and slowly pour it into the pan.If they are falling in two tiny threads,you can be sure that you’ve attained the consistency.Immediately remove the jam from the heat.
2.)Another method is to pour a drop of jam into a steel plate/glass.If it forms into a small pearl without any spreading, then its time to switch off the stove.
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