Strawberry jam-smoothie with banana
10 servings
1260 minutes
From the book by Evgeniya Dymova "The Taste of Summer". Strawberry jam... Is it possible to find those who have not fallen in love with its enticing summer taste since childhood? I decided to improvise and add an unexpected ingredient to a long-familiar recipe - a ripe Ecuadorian banana. It turned out to be an amazing jam with a delicate texture! Almost a smoothie, which is so nice to savor with mint tea. Banana perfectly sets off and makes the taste of strawberries velvety, you can also cook strawberry jam according to this recipe .
1
Sort the strawberries, remove the stems, wash them, and drain in a colander.
- Strawberry: 1 kg
2
Place the strawberries in a cooking container, sprinkle with sugar, and leave for 4-7 hours to release juice. To speed up the process, I recommend gently stirring the berries with a wooden spatula after 15 minutes.
- Strawberry: 1 kg
- Sugar: 1 kg
3
When the strawberries release a lot of juice, place the pot on the heat, bring to a boil, and cook for 5 minutes, stirring constantly and removing the foam. Then remove from heat and let cool for 6 hours.
- Strawberry: 1 kg
4
After 6 hours of 'rest', put the strawberries back on the heat, bring to a boil, cook for another 5 minutes, removing foam if necessary, and let it sit and cool for about 6 hours again.
- Strawberry: 1 kg
5
Put the cooled strawberries on the heat one last time and bring to a boil. Slice the bananas into rounds and add them to the jam.
- Strawberry: 1 kg
- Bananas: 3 pieces
6
Mix everything thoroughly and cook until the desired thickness is reached, stirring. Recommended cooking time is 20 minutes.
- Sugar: 1 kg
7
Pour the finished jam into sterilized jars and seal with lids.
