John Myers
Ingredients for 1 servings:
- 2 bananas, ripe
- 1 vanilla pod(s) or vanilla sugar
- 1 tsp ascorbic acid, or juice of 1/2 lemon
- 0.1 liter mango juice, or e.g. multivitamin juice (at least 30% fruit content)
- 200 g gelling sugar, 1:1
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes
Quickly made jam that tastes like vacation
Weigh the bananas with their skins, weigh out the same amount of gelling sugar in a 1:1 ratio, and set aside. Peel the bananas and cut into pieces. Remove any brown bits, as these will be visible in the jar later. Simmer for several minutes with the fruit juice, a little sugar, and the vanilla pod, which has been cut open lengthwise (the seeds will come out naturally), stirring occasionally. Remove the vanilla pod, then puree everything and leave to steep, covered, for 2 hours to allow the vanilla aroma to develop. Cook everything with the gelling sugar and lemon or ascorbic acid according to the instructions on the sugar packet. Pour into prepared jars and leave to cool upside down. This makes enough for about three 150ml jars.
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