Plum and banana jam

Ingredients for 1 servings:

• 500 g gelling sugar 3:1
• 1,200 g plum(s), pitted
• 300 g banana(s), approx. 3 – 4 pieces, depending on size, peeled and weighed
• 1 half lemon(s), juice

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Delicious on bread and rolls, but even more so in yogurt or quark. Serves 8 well-filled 200 ml glasses.

Wash, stone, and eighth the plums. Peel the bananas and slice them thinly (2-3 mm). Place both in a sufficiently large saucepan, stir in the gelling sugar and add the lemon juice. Let stand for 30 minutes. (For a jam with no chunks, puree the mixture if necessary). Bring the jam to a boil on the highest heat and let it simmer for 5 minutes, until it reaches the typical plum red color. Use a funnel to pour the still-hot mixture into the prepared jars and close the lids. Before the jam has completely cooled (after about an hour), place the jars back on their bases so the jam slides to the bottom. Otherwise, what you see in the pictures will happen: the mixture will stick to the lid.