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Melon and banana jam with white wine

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Ingredients for 1 servings:

  • 200 g melon(s), (weighed after cleaning)
  • 200 g banana(s) (weighed peeled)
  • 100 ml white wine, Rheinhessen sweet
  • 500 g gelling sugar, 1:1
  • 1 lemon(s), the juice
  • 1 ½ sachet(s) of citric acid

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

makes 1 glass of 340 ml and 2 glasses of 212 ml

Quarter the melon and remove the seeds. Scoop out the flesh, roughly chop it, and place it in a food processor. Peel and roughly chop the bananas, then blend them with the melon in a food processor until the desired consistency is reached. Combine the puree in a saucepan with the wine, gelling sugar, lemon juice, and citric acid and boil gently for about 8 minutes. Test for setting. Immediately pour into prepared twist-off jars, seal tightly, and turn upside down for 5 minutes. The cellar is ideal for storage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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