Wednesday, September 25, 2013

Apple-Banana Jam # Vegan MoFo

Apple-Banana Jam served on a crumpet. Yum! 
Let me begin by saying that at one point in my life - while in high school - jam was my go-to-food. I ate it for dinner frequently. After high school, we broke-up, only to be reunited again. 

I am very pleased with all the progress Jam has made thus far while spending all this time apart. The progress is reflected on both ends of our relationship. I too have matured and decided that sugar is not all that necessary to make Jam more appealing to me.  

The great thing about Jam is that you can make it quickly, and use any fruit that has been sitting on your counter for a while, brown spots and all. You can use any spices you like instead of what I have suggested. 

Did you know you can tell how young the apple is by looking at its stem? The darker the stem, the older the apple or any fruit or vegetable, for that matter. 
Lastly, this recipe would be great as baby food. Just skip the lemon juice, sugar and pumpkin pie spice, and add shredded carrot for more nutrition. 


Apple-Banana Jam

3 medium/large Fuji apples, peeled and diced
2 small/medium bananas, peeled and sliced
2-3 teaspoons freshly squeezed lemon juice
1-2 teaspoons pumpkin pie spice, depending on preference
1 teaspoon raw cane sugar (optional)
1 cup water, plus additional 1/2 cup if necessary 

Preheat a large non-stick skillet over a medium heat. Add apples, lemon juice and sugar, if using, and cook for about 10 minutes. Stir often.

By now, the apples should have browned a bit. Add bananas, pumpkin spice and 1 cup of water. Bring to a boil, lower the heat to medium-low, and cook for another 15-20 minutes. You can add the additional 1/2 cup of water if you like the jam consistency to be less chunky.

Turn off the heat and store in a mason jar, in the refrigerator, for up to a week.


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