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Jam from melon and bananas

Author
Cookinero 29 Jan 2023
23210
Jam from melon and bananas

The jam turns out tender, fragrant and very tasty ... Lemon gives a slight spicy sourness. At the same time, the jam is very sweet.

How to cook Jam from melon and bananas

Step 1

Jam from melon and bananas

Peel the melon from the peel and seeds and cut into small cubes.

Step 2

Jam from melon and bananas

Peel bananas and cut into rings.

Step 3

Jam from melon and bananas

Transfer the melon to a saucepan, sprinkle with sugar and cook for 15 minutes, stirring occasionally.

Step 4

Jam from melon and bananas

Then start bananas and lemon rings.

Step 5

Jam from melon and bananas

Continue to cook until thickened, about 15 minutes. Stir occasionally. Remove from heat, remove lemon (optional) and puree with an immersion blender.

Step 6

Jam from melon and bananas

Bring to a boil again, pour in Gelfix, after 3 minutes put it in sterilized jars and close the lids.

Jam from melon and bananas - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute other melons like cantaloupe or honeydew. Keep in mind that the sweetness and texture of the jam might vary slightly.
When properly stored in sterilized jars, this jam can last up to 12 months in a cool, dark place. Once opened, refrigerate and consume within 2-3 weeks.
Yes, you can reduce the sugar, but it will affect the jam's consistency and shelf life. Consider using a sugar substitute designed for jam making, and be sure to follow its specific instructions.
You can use pectin or another commercial jam-setting agent as a substitute for Gelfix. Follow the instructions on the package for the correct amount to use.
Before you start cooking, place a small plate in the freezer. When you think the jam is ready, put a spoonful of jam onto the cold plate and return it to the freezer for 1 minute. Then push the jam with your finger. If it wrinkles, it's ready.
This jam is delicious on toast, scones, or pancakes. You can also use it as a filling for cakes or pastries, or swirl it into yogurt or oatmeal.
Freezing is not recommended because it will negatively impact the final texture, making it more runny when defrosted.

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