Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Immediately fill into clean jars and close.