Persimmon Banana Jam
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Persimmon Banana Jam is easy homemade fruit jam recipe with pectin, packed in an unusual way.
To make this jam, you need ripe fruits: both persimmon and bananas. Wintertime is the best for making jam since persimmons arrive to our markets in winter. Bananas are available four seasons so it shouldn’t be the problem to get them.
You need only one persimmon and two bananas to make this two coloured jam. And, yes, you need some patience; once you fill half of the jars volume with banana jam, they need to rest to cool completely before you add another one: persimmon jam. This quantity is for 2 jars. Each is of ¾ cup volume.
How to make persimmon banana jam?
You shall find detailed recipe below, but it is important to lay your jars on the side so the jam gets firm (I leave it overnight on my kitchen counter)
The other day you add banana jam carefully to fill the jars completely and let them stand on their base.
In Latin, Persimmons are said to be the Food of Gods and are loaded with vitamins. To find details about their benefits go to Healthline .
If you have extra persimmons to use, try this sweet and easy Persimmon Cheese Loaf to serve for breakfast.
Persimmon Banana Jam
Persimmon Banana Jam is easy homemade fruit jam recipe with pectin, packed in an unusualway.
Ingredients
- Ingredients for banana Jam:
- 2 bananas, peeled
- 1 tsp finely chopped fresh ginger
- 1 tsp citric acid or fresh lemon juice
- 4 Tbsp sugar
- 2 tsp pectin
- Yellow food colour,optional
- Ingredients for persimmon jam:
- 1 persimmon, peeled
- pinch of citric acid
- 2 Tbsp sugar
- 2 tsp pectin
- orange food colour,optional
Instructions
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For the banana jam, mix all the ingredients, using immersion blender in medium sized pot to have a fine, silky puree.
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Bring a pot to your stove top, medium heat, bring to and boil the mixture for 3 minutes.
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Take a clean,dry glass jar and fill it up to the 1/2 of total volume.
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Lay a piece of cellophane or foil on the jar opening, close it, and lay the jar on its side.
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Let the jam cool. That way you get the first half of your homemade jam to be firm.
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For the persimmon jam, mix all the ingredients using immersion blender to have a nice puree.
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Remove the pot to the stove top and boil the mixture the same as you did with banana jam.
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Carefully open the jars already filled up to the vertical half of total volume.
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Take the cellophane away and carefully fill the second half with the persimmon jam using a tablespoon or teaspoon, depending on how wide your jars opening is.
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When filled,let the jar stand on its base.
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Close the jars and let the homemade persimmon banana jam cool completely before serving.
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