Rhubarb-banana jam for single households

Ingredients for 2 servings:

• 200 g rhubarb, halved, cut into thin slices (remove strings)
• 200 g banana(s), halved, cut into thin slices
• 200 g gelling sugar (2:1)
• 1 pinch of freshly grated ginger
• ½ lemon(s), the juice
• some juice (plum juice from the jar, 1/2 shot glass)
• possibly citric acid

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

makes 2 glasses of 212 ml each

Place the rhubarb and bananas in a bowl, add the lemon juice, sprinkle over the ginger, and mix well. Place everything in a saucepan and turn the heat up to high. Add the gelling sugar and plum juice and mix well. Bring to a boil once, stirring constantly, then reduce the heat to a simmer. Simmer for 5 minutes, stirring frequently, until the fruit becomes a puree, then turn off the heat. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check that the jam is no longer too runny. If it is, add a little citric acid and stir in. Now pour the hot mixture into small jars (twist-off), seal immediately, and let cool. The cellar is still ideal for storage.