Strawberry Banana Jam-Smoothie
⏳ Time
21 hours
🥕 Ingredients
3
🍽️ Servings
10
Description
From the book by Jessica Smith, "Taste of Summer." Strawberry jam... Is there anyone who hasn't been in love with its alluring summer flavor since childhood? I decided to improvise and add an unexpected ingredient to the well-known recipe — a ripe Ecuadorian banana. The result was an amazing jam with a delicate texture! It's practically a smoothie that's so enjoyable to savor with mint tea. The banana beautifully enhances and adds a velvety quality to the taste of strawberries, and you can also use this recipe to make jam from wild strawberries.
Ingredients
- Strawberry - 2 lbs
- Sugar - 2 lbs
- Bananas - 3 pieces
Step by Step guide
Step 1
Sort the strawberries, remove the stems, rinse them thoroughly, and drain in a colander.
Step 2
Place the strawberries in a cooking container, sprinkle with sugar, and let them sit for 4-7 hours to release their juices. To help them release the juices more quickly, I recommend gently stirring the berries with a wooden spatula after 15 minutes.
Step 3
When the strawberries release a lot of juice, place the pot over heat, bring it to a boil, and cook for 5 minutes, stirring constantly and skimming off the foam. Then remove from heat and let it cool for 6 hours.
Step 4
After 6 hours of 'resting', place the strawberries back on the heat, bring to a boil, and simmer for another 5 minutes, skimming off any foam as necessary. Then, let it sit and cool for about 6 hours.
Step 5
Put the cooled strawberries back on the heat and bring to a boil one last time. Slice the bananas into rounds and add them to the jam.
Step 6
Mix everything thoroughly and cook until the desired thickness is reached, stirring frequently. The recommended cooking time is 20 minutes.
Step 7
Pour the finished jam into sterilized jars and seal with lids.
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