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Strawberry Rhubarb Banana Jam
Zutaten
- 400 g strawberries
- 600 g rhubarb
- 1 banana, ripe, but not mushy
- 500 g 2:1 jam sugar made with cane sugar, e.g. from Alnatura
Nutrition per 100 g, approx.: 148 kcal1 g protein35 g carbs0 g fat2 g fiber
Estimates, calculated from the ingredients.
Küchenhelfer
- 5 330 ml jars sterilized
- immersion blender or blender
Zubereitung
- Hull the 400 g strawberries and put them in a tall pot.
- Trim 600 g rhubarb, cut into pieces about 3 cm long and add.
- Peel 1 banana, cut into pieces and add as well.
- Pour 500 g 2:1 jam sugar made with cane sugar over it, stir briefly and let stand for 10 min. (see tips & tricks)
- Coarsely purée the strawberries, rhubarb and banana with an immersion blender.
- Simmer the fruit over medium heat for about 15-20 min, skimming off the foam every now and then.
- In the meantime, prepare the jam jars (see tips & tricks).
- Depending on your preference, purée the finished jam until smooth or leave it slightly chunky and divide it among about 5 jam jars while still hot.
- Seal immediately and let cool.
Tipps
- Since rhubarb is very tart, you don't need any extra acidity from lemon or the like here. I like to use Alnatura 2:1 jam sugar made with cane sugar, but any other jam sugar works too. Do give it a try, though – it's worth it :).
- The jam jars need to be sterilized again before filling so that the jam doesn't go moldy right away and you can enjoy it for a long time. You can do this either in the oven (130 °C (265 °F), 20 min) or in boiling water (10 min). I've also read that it works in the microwave, but I haven't tried that yet. And: don't forget to sterilize the lids too.
- Storage: Unopened, the jam keeps for several months in a cool, dark place; once opened, keep it in the fridge.
Rezept von Homemadestuffwww.homemadestuff.blog