White currant and banana jam

Конфитюр от бяло френско грозде и банани1 681x1024 White currant and banana jam

White currant and banana jam

Ingredients for 4 jars of 200 ml:

1 kg of white currants
2 bananas
500-600 g sugar*
The juice of ½ lemon

Additional flavors:

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)

Конфитюр от бяло френско грозде и банани 41 White currant and banana jam

Preparation:

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.

Конфитюр от бяло френско грозде и банани 31 682x1024 White currant and banana jam

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.

Конфитюр от бяло френско грозде и банани 61 White currant and banana jamOur tomato and fruit strainer

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