Cut the bananas into thin slices. Peel the kiwifruit thinly, cut into small pieces and add to the bananas. Pour the lemon juice over them. Mix with the preserving sugar and leave covered for 3-4 hours.
Coarsely grind the fruits with the hand blender. Bring to the boil, stirring constantly, and let simmer for 3 minutes. Then add the banana liqueur. Briefly bring to the boil again.
Immediately pour jam into jars and turn upside down for 5 minutes so that a vacuum is created on the lid.
From this recipe I get 5 glasses of approx. 300 g each
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