White currant and banana jam
Ingredients for 4 jars of 200 ml:
1 kg of white currants
500-600 g sugar*
The juice of ½ lemon
1 teaspoon of natural vanilla extract
2 tablespoons of cointreau
1 stalk of tarragon
* Weigh your fruit puree and add 50-60% sugar (i.e. 500-600 g of sugar per 1 kg of puree)
Rinse and seed the currants, then pass them through a tomato and fruit strainer, thus keeping the pulp and juice. They should make around 750 grams. Transfer to a heavy-bottomed saucepan. Add the peeled bananas (about 260 g) and blend the mixture until the bananas are mashed. Add the sugar and bring to a boil. Leave to simmer.
Flavor the jam with vanilla, cointreau (or rum) and tarragon. Stir regularly during cooking removing the tarragon 5 minutes later.
Use a cold plate to check if the jam is ready. A drop of jam that no longer drips down the plate speaks of a ready jam. Mine took about 30 minutes to cook.
Pour the jam into boiled jars and seal tightly immediately with the lids (also boiled). Let cool upside down. A well-sealed and vacuumed jar has a stiff lid in the middle.
Our tomato and fruit strainer