A simple recipe for making kiwi and banana jam for the winter
As a rule, winter preparations are cooked from seasonal berries and fruits or those fruits that grow in their summer cottage. However, other foods can be used to prepare the winter treat, which can be purchased at any time of the year. The recipe for exotic kiwi and banana jam will allow you to prepare for the winter not only an extremely healthy, but also a solar product unusual in taste and aroma.
general information
This bright banana and kiwi fruit is called emerald, because of its rich color and unusual taste. Bananas go well with low-calorie kiwi, making the jam thicker and more satisfying.
The heat treatment time affects the consistency and structure of the workpiece. With prolonged cooking, the jam will turn out without individual pieces of ingredients. During cooking, you can include various additives and spices, trying new flavor combinations.
The blank comes out tender and viscous, and therefore is great for making sandwiches or as a filling for homemade baked goods.
Ingredients for kiwi and banana jam for the winter
The recipe for an emerald winter dessert for a half-liter container includes five kiwi and one large banana. The amount of granulated sugar is taken based on personal preference, but for a moderately sweet preparation, 200 grams of sugar will be required.
In order for an exotic delicacy to acquire a jelly-like consistency, the addition of a thickener will be required - one dessert spoon of gelatin will be enough. If desired, fresh juice of one lemon is added to the preparation.
Specificity of product selection
When buying kiwi for a sweet treat, you should choose only ripe, soft but firm fruits. Overly soft fruits will taste too sugary, which can affect the taste of the jam. When choosing bananas, it is recommended to give preference to ripe fruits, without damage, dents and signs of spoilage. Green-skinned fruits should also not be selected as they can add a sour taste to the jam.
Container preparation rules
Preservation containers are prepared in order to prevent the formation of mold and damage to the workpiece. Beforehand, the jars must be thoroughly washed with a soda solution and dried. Next, the containers are placed in a hot oven or heated in a microwave oven.
Also, cans can be sterilized in a water bath. Further pasteurization consists in boiling filled containers in a saucepan with boiling water.
Cooking instructions
First of all, prepare the ingredients: cut the peeled kiwi and banana into cubes and place in a deep bowl. Further, using a fork, blender or crush, you need to knead the fruits, but not zealous.
Dilute gelatin with warm water as directed and add to a bowl. Then add granulated sugar. Mix thoroughly, put on the stove and boil. Simmer for ten minutes, stir from time to time with a wooden spoon. Set aside the workpiece for an hour, boil again and boil for six minutes. After that, roll up the treat in a container, let it cool and put it away for storage.
How to store jam properly?
The finished product, packaged in sterile containers and rolled up with metal lids, must be stored in a dark and cool place. For this purpose, the best option would be a cellar, basement or cold storage room.
If the jars come out a little, they can be kept in the refrigerator. The shelf life of the jam is two years. A treat rolled up with a nylon lid requires storage exclusively in the refrigerator. The shelf life of such a delicacy is six months.
