After reading Alex’s post yesterday, we chatted a bit about my methodology. You see, it’s not that I want Alex to wait around to see what develops exactly, it’s simply that if I tell him what I’m playing with before I get it in progress, he comes up with a million ways to change what I want to make into something else, before I even get started with the original concept. I’m the first to admit that many of his ideas are good, and we’ve come up with many amazing results through our collaborations. Sometimes, though, I want to make what I want to make first. We can change it around together later if it needs tweaking. Occasionally, I just like to see the progression of an idea from start to finish, without any additional input. In every partnership, a little space of your own can be a very good thing. It makes you appreciate the teamwork that much more.
This is an incredibly easy recipe, made even more simple by the fact that I used high-quality bottled citrus juices. Clearly, fresh citrus juice, in a variety of configurations, would be an admirable substitute if you have the time and the citrus at hand.
Banana Jam
1 cup of sugar
2 ounces of yuzu juice
2 ounces of key lime juice
Pinch of salt
3 large bananas, thinly sliced
Heat the sugar and juices in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring occasionally. Add the salt and the bananas and bring back to a slow boil. There will be foam, but it will dissipate during the cooking process. There is no need to skim. Cook, stirring constantly, for five minutes. Cool to room temperature and chill in the refrigerator for at least three hours before serving.
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