Fruity Velvet – velvety jam made from cherries, banana and strawberries

Ingredients for 1 servings:

• 150 ml apple juice
• 650 g banana pulp
• ½ lemon(s), juice
• 300 g cherry(s), frozen or fresh
• 400 g strawberries, frozen or fresh
• 500 g gelling sugar 3:1
• 1 vanilla pod(s), including the pulp
• 0.33 Tonka bean abrasion
• 2 bags of Bourbon vanilla sugar
• n. B. Honey

Instructions

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

Combine the apple and lemon juice in a blender/blender and blend with the bananas to a puree. Add the pitted cherries and puree until smooth. Gradually add the strawberries. Depending on the power of the blender, the fruit may need to be thawed (juice included). I puree strawberries and cherries from frozen. Transfer the mixture to a tall saucepan with a pouring rim and add the gelling sugar, vanilla seeds and pod, vanilla sugar, and one-third of the grated tonka bean. Heat everything while stirring constantly. If the sweetness isn’t quite right, add a little honey. In the meantime, or better yet, thoroughly clean 10 230 ml jam jars (or equivalent) in the oven or steam to remove any germs. Place the screw caps and funnel in a bowl with boiling water and a little vinegar essence and let stand. All utensils must be very clean, and the rims of the jars must be free of grease. Continue heating the mixture, stirring constantly. Remove the vanilla pod and puree everything again with a hand blender if any lumps have formed. Cook the mixture according to the package instructions. Immediately fill the prepared jars using the funnel. Seal them tightly with the twist-off lids. Note: If the rims of the jars were clean, a vacuum will form when they cool, which will preserve the jam. Immediately after filling and sealing, I cook it in a pressure cooker at level 1 of 3 for 3 minutes. The proportion of cherries and strawberries can be varied according to taste. Overall, more cherries or strawberries make the jam more runny.