Red Currants – Bananas – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g preservin suar, 2: 1
- 500 g currants, red
- 500 g banana (s), ripe
- 1 lemon (s), juice it
- 2 tablespoon rum, to taste
Print Recipe
Pin Recipe Instructions
- The berries are washed and severely chopped in the food processor or with a hand blender. I then pass the porridge through the brisk Lotte because it just looks nicer and tastes better without the seeds.
- The bananas are peeled and carefully mashed with a fork - if you like, you can also puree here. Mix the fruits and add lemon juice. Depending on which preserving sugar is used, follow the instructions on the package.
- I mix the preserving sugar with the fruit pulp and bring the mixture to a boil. Add the rum just before boiling. As soon as the porridge starts to bubble, let it cook for 3-5 minutes, stirring constantly.
- Immediately fill into clean jars and close.
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