Currant-apple-banana jam

Ingredients for 1 servings:

• 1 kg red currants
• 700 g apples
• 1 banana(s), ripe
• 1 pinch of vanilla powder or 1 packet of Bourbon vanilla sugar
• 1 pack of gelling sugar 3:1 (500 g)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

super fruity and with less sugar, without seeds

First, remove the currants from the stems, wash them, and simmer with 125 ml of water over medium heat for 20 minutes with the lid on. Then, pass the mixture through a sieve or use a food mill. This step is a bit time-consuming, but I think it’s worth the effort because the resulting jam tastes wonderfully smooth and velvety without any annoying seeds. Now peel the apples, core them, and cut them into small pieces. Peel the banana as well. Cook the apples and banana in a little water until soft, then puree. Mix the currant puree and the apple-banana puree, add a pinch of vanilla powder, and then stir in the entire sachet of 3:1 gelling sugar. Then cook the jam according to the instructions on the gelling sugar package and fill into jars. This amount is enough for 8 medium-sized jars, and the jam tastes wonderfully fruity and sweet, even though it has significantly less sugar than other jams.