Strawberry Jam with Bananas
Last night I was working with three pans at once 😉 It was strawberry jam and preserves night. I made a batch of strawberry preserves with pepper, another with roses (recipe here without Cointreau, pepper and salt; instead at the end, when the preserves were set, I added 2 teaspoons rose water) and a small batch of strawberry jam with bananas, a children's delight.
Ingredients
800g strawberries (weighed after sorting and removing stems)
3 bananas (approx. 400g)
2 tablespoons lemon juice
350g sugar
Yield: 1 jar of 600ml
How to prepare strawberry jam with bananas
- Wash the strawberries well and sprinkle with sugar. Cover the bowl with plastic wrap and let sit for 12 hours. After this time, the strawberries will be covered with juice.
- Put 1-2 small plates in the freezer.
- Strain the juice from the strawberries and put it to boil in a wide pot. Boil the syrup for 10 minutes from when it reaches boiling point.
- Crush the strawberries together with the bananas (you can use a food processor). Pour the fruit puree into the syrup along with the lemon juice and cook on medium heat for another 15 minutes. Stir frequently, especially towards the end when the jam reduces. Towards the end, also reduce the heat to low so the jam doesn't stick to the bottom of the pan.
- Wash a 600ml jar, dry it and put it in a hot oven at 200°C (390°F) for about 20 minutes to sterilize.
- When the jam seems set (after the 15 minutes of cooking), turn the heat to low. Take some jam, put it on a plate from the freezer and leave in the freezer for a minute. If the jam "sets" (when you tilt the plate, the jam doesn't run), then it's ready. If not, turn the heat back up and cook for 5 more minutes. Repeat the plate test until the jam is "set".
* the easiest way to check if the jam is ready is with a thermometer: when it reaches 103°C (217°F), remove from heat. - Put the hot strawberry jam in the sterilized jar, wipe the rim if it got dirty, put on the lid. Turn the jar upside down (standing on the lid) and leave like this for 10 minutes to create a vacuum. Put the still-hot jar under a blanket and let it cool overnight (dry canning method).
- Store in a cool place, in the cellar or pantry.
