Cherry and Banana Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 mins |
| Total Time | 1 hr 4 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg cherry (s)
- 2 banana (s), ripe
- 30 ml amaretto
- 500 g preservin suar 2: 1
- 1 packet citric acid
- 1 lemon (s), squeezed
Print Recipe
Pin Recipe Instructions
- I took fresh, well-ripe cherries from my own tree.
- Wash the cherries briefly in a cold water bath and sort out any bad ones. Core the cherries and immediately put them in the saucepan. It can be around 1 - 1.1 kg of cherries.
- Mash the ripe bananas with a fork and add them to the cherries, so you can no longer see them in the jam. Also add the lemon juice, citric acid and preserving sugar.
- First, slowly heat the ingredients until the sugar has dissolved, I keep pounding the cherries as they are not mashed. Always stir the mixture well until the end of the cooking time. Shortly before the end, I pound the cherries again properly.
- The cooking time depends on the gelling sugar, as please adhere to the information on the packaging. It is usually about four minutes before doing a gel test. According to my taste, it is completely sufficient if the jam is still easy to spread.
- I do not skim off the foam, but wait about 5 - 10 minutes after the cooking time has elapsed, the foam largely dissolves again, I leave the stove on on a low level so that the jam does not boil but stays hot.
- Only then do I pour the jam into the jars; Before closing, I put a teaspoon of amaretto on each jar, then close the jar and turn it upside down for about five minutes.
- FYI: You can of course also take frozen cherries, but the quality of the fresh ones is unbeatable. I don`t puree the cherry jam because the pips are always cheating through. By mashing the cherries, the jam is pleasantly chunky and I don`t have any crushed seeds in the jam.
- I receive a total of around 15 glasses of 230 ml each.
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