Banana and Apple Jam

Note on the ingredients

1. The weight information for fruit refers to the ready-to-cook product (washed, peeled, pitted). Desiccated coconut may also be a little more than I stated. I only had that amount left. Instead of gelling sugar, I use Gelierfix 3 to 1 + liquid sweetener and have had very good experiences with it. But be careful with the amount you should definitely pay attention to the sweetness that is stated on the container; Liquid sweetness is not always liquid sweetness; it depends on the ingredients.

The preparation:

1. Remove the core of the apples after peeling them. I cut a small piece of apple into small cubes; i like jam with pieces. I chop the rest of the fruit with the rotary grinder, but you can also do it with a hand blender or hand mixer. I add the apple cubes and the other ingredients to the fruit mixture, stir everything in well and let the fruit mash soak for about 1 hour.
2. In the meantime, I prepare the screw-top jars (rinse them in hot water).
3. Now I bring the pulp to a boil in a large saucepan over a medium heat, stirring constantly. Danger! Risk of splashing – hot. Now the actual cooking process begins. Let the mixture boil for at least 4 minutes – make a gelling test if necessary and bring to the boil again if necessary. After the cooking process, fill the prepared glasses to the brim, close them tightly and stand on the lid and let them cool for at least 5 minutes.