Lemon Banana Preserves Recipes

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

BANANA/LEMON SENSATION

Steps:

• Preheat Oven to 350°F.
• Ovens will lose heat immediately the door is opened.
• A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
• As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
• For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
• "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
• Set aside for later use.
• In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
• In a small saucepan, squeeze the fresh lemon half.
• FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
• In a separate bowl, cream butter or margarine with 1 cup sugar.
• In a separate bowl, beat eggs really well.
• In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
• Beat again.
• NOTE: If you are using a blender or food processor, please be aware of over-spills.
• Sift together (if you prefer sifting) flour, baking soda and salt.
• (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
• Scrape batter down sides of the bowl into the flour and mix well.
• At this point, add the grated lemon peel and mix well.
• You can never mix too much.
• Ingredients must be well-combined prior to baking.
• Bake for 50 minutes to 1 hour. (my oven requires the full hour).
• Remove from oven and with your cake tester, test for doneness.
• Cake tester should come out clean, with no evidence of batter.
• Using your cake tester, puncture the loaf, all over the top, but not right through.
• While loaf is still hot, carefully spoon the lemon sauce over the surface.
• This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
• Set on cooling rack until the pan can be handled easily, about 1/2 hour.
• Turn the pan over and tap hard on the bottom to loosen the loaf.
• Continue cooling baked loaf, until ready to seal and put away, or serve same day.
• THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
• If you have an aversion to lemon, skip this step.

LEMON BANANA PRESERVES

Steps:

• In large dutchoven pan,add sugar and 3 1/2 cups water, cloves and ginger.
• Cook on low heat and stir occasionally.
• Note: You can use small pieces of ginger root but it must be removed before packing jars.
• Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture.
• Use all of the rind on one lemon.
• Add to the pan.
• Juice all of the lemons and add the juice and if desired add chopped lemon pulp.
• DO NOT USE THE WHITE PORTION WHICH HOLD THE PULP. IT IS VERY BITTER.
• Mash the bananas.
• The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn.
• Add 1 cup water. Stir.
• Take out the cloves and ginger pieces if not.
• the pureed ginger.
• Add the mashed bananas.
• Add yellow food coloring.
• Stir.Cook about 6 minutes on low heat. The preserves should be the consistency of thick applesauce. If it is too thin, add another mashed banana.
• Wash 8 half pint jars,with hot soapy water, rinse and place in 9 X 13 pan with water, set in 275* oven to heat and sterilize. Turn the washed jars upside down so that the hot water in the pan is around the rims and up the sides a little. Heat seals and rings in water in a saucepan on the stove.
• Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten.
• Make sure the water is boiling before placing in the water bath.
• Water bath for 10 minutes.
• Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.

PRESERVED LEMONS

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.