John Myers
Ingredients for 1 servings:
- 65 g cornelian cherry puree or pulp
- 15 g banana(s), very ripe
- 20 ml sparkling wine
- 50 g gelling sugar 2:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
Mash the ripe bananas with a fork and place them in a saucepan with the cornelian cherry purée, gelling sugar, and sparkling wine. Boil for 3 minutes while stirring. To test for settling, place a tablespoonful onto a cold plate. If the jam isn’t firm enough after cooling, let it simmer a little longer. Pour into a clean screw-top jar, seal, and turn the jar upside down for about 5 minutes. Note: The portion size is intentionally small so that the recipe can easily be adjusted by multiplying it to suit the amount of cornelian cherry pulp available. I was able to get about 500g of purée/purée from 1kg of cultivated cornelian cherries. The yield will probably be somewhat lower with the wild variety. To make the purée, gently bring the cornelian cherries to a boil with very little water. Stir continuously and, towards the end, mash the fruit with a potato masher so that it will be easier to press through a sieve. Weigh the resulting puree and calculate the remaining ingredients accordingly.
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