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Red currant – banana – jam

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Ingredients for 6 servings:

  • 500 g gelling sugar, 2:1
  • 500 g currants, red
  • 500 g banana(s), ripe
  • 1 lemon(s), juice
  • 2 tbsp rum, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sweet and fruity – delicate pink and summery delicious

The berries are washed and finely chopped in a food processor or with a hand blender. I then put the puree through a food processor because it simply looks better and tastes better without seeds. The bananas are peeled and carefully mashed with a fork – if you like, you can puree them as well. Mix the fruit and add the lemon juice. Depending on the type of gelling sugar used, proceed according to the package instructions. I mix the gelling sugar into the fruit puree and bring the mixture to a boil. Just before boiling, add the rum. As soon as the puree starts to bubble, let it boil for 3-5 minutes, stirring constantly. Immediately pour into clean jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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