Banana jam preparation

Various methods of preparing jam have been described in the literature. A commercial formula for producing banana jam is as follows:

200 Ibs of banana pulp
200 Ibs of sugar
10 gallons of water
12 ounces of cream tartar
2.5 gallons of lemon juice

The product was prepared by first mixing weighed of sugar, water and cream of tartar. This syrup is heated to 110 °C and then adds 2.5 gallons of lemon juice, 200 Ibs of ripe banana pulp. The matrix is heat up to 107 °C and turn to low and simmer, stirring occasionally, until the mixture thickens.
Banana jam preparation

Banana sauce

Though banana sauce can be easily found at Asian markets, the sauce can be easily made at home without all the artificial colors and flavors.

In the Philippines, bananas are used to produce ketchup in a commercial scale. Banana sauce resembles tomato ketchup in appearance but not in flavor.

Banana cultivar was blanched, peeled, mashed and cooked with spices and vinegar to yield banana sauce with favorable acceptability. The product is stable for almost a year.

Banana sauce looks just like regular sauce or ketchup and is made from bananas, tomatoes, sugar, vinegar and spices. It has a sweet and sour taste and doesn’t taste like bananas at all.

Though naturally a brownish-blonde hue, the newly created banana sauce was dyed a bright red to resemble the old standard.  Banana sauce became popular in the Philippines as tomato ketchup was in United States.

Banana sauce is cheaper than tomato sauce in the Philippines and is also commonly found in Hawaii and the West Indies. It is often used as a dip for fried chicken hotdogs and other fired dishes.
Banana sauce