Banana-ginger jam

Ingredients for 1 servings:

• 550 g banana(s), very ripe, peeled
• 80 g ginger, peeled
• 6 lemons, one of which is organic
• 8 g apple pectin, alternatively gelling sugar 1:1
• 800 g sugar
• 100 g almond flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with lemon and almond flakes

Peel the fresh ginger, weigh out 80g of peeled ginger, slice it into 2mm thin slices, then cut these into sticks and then into small cubes. Set aside. Cut the very ripe bananas into chunks and place them in a tall beaker. Wash the organic lemon in hot water, dry it, and zest it. Squeeze all the lemons; I used 200g of lemon juice. Add it to the bananas in the beaker and blend thoroughly with a hand blender. Mix the apple pectin with the sugar; alternatively, use gelling sugar in a 1:1 ratio. Weigh the bananas, ginger, and lemon juice together to determine the required amount of gelling sugar in a 1:1 ratio. Now place all the ingredients in a saucepan and bring to a boil, stirring occasionally; this will take a few minutes. Then boil gently for one minute and pour into prepared twist-off jars while still piping hot. Note: I had five bananas that already had a slightly blackened skin, so this recipe is a good way to use up ripe bananas.