Peel and dice the bananas and mix immediately with lemon juice so they don`t turn brown.
Peel the passion fruit and mix the pulp with the preserving sugar in a ratio of 2: 1 and bring to the boil in a sufficiently large saucepan, stirring constantly. Cook for at least 2 minutes, stirring constantly, and add the diced bananas. Bring to the boil repeatedly and cook for 1 minute while stirring.
Make a gel test.
Pour the mixture into clean glasses, close with lids and turn upside down. The jam can be kept for a year.
Tip:
Instead of the 12 passion fruit, I made the jam with passion fruit juice. Add kiwi pieces and a little more lemon juice so that it doesn`t get too sweet.
The jam has a great color and tastes really great!