John Myers
Ingredients for 1 servings:
- 1 kg wild berries, fresh or frozen
- 600 g rhubarb
- 600 g banana(s)
- 400 ml water
- 1 lemon(s), squeezed
- 1 kg gelling sugar 2:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
velvety soft, without seeds
Puree the wild berries (if frozen, warm briefly first), then remove the seeds. I simply press the mixture through a clean kitchen towel. Wash the rhubarb, remove the stalks and leaf ends, and cut the unpeeled rhubarb stalks into roughly 2 cm pieces. Boil in a little water until soft. When the fibers begin to break down, add the wild berry mixture. Peel and puree the bananas. Mix with water to form a creamy mixture. Add to the wild berry and rhubarb mixture and bring to a boil. Add the juice of one lemon, if desired. When everything starts to bubble, add the gelling sugar according to the instructions. After testing the setting time, fill the jars to the brim and immediately seal tightly. I used 125 ml jars and got 25 jars.
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