Strawberry-Banana Jam

1. 1 Strawberriespack 400 g ≈ $3.50 300 g
2. 2 Bananas≈ $1.45 per kg 120 g
3. 3 Sugarpack 1 kg ≈ $1.60 350 g
4. 4 Lemon≈ $4.70 per kg 30 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort the strawberries¹, rinse them, and remove the hulls. Peel the bananas² and slice them into 5 mm rounds.

2. Cover the strawberries¹ with 350 g sugar³ and leave for 2–3 hours. Squeeze the juice from the lemon⁴.

3. Bring to a boil over medium heat, add the bananas² and lemon⁴ juice, and cook for 15 minutes, skimming off the foam.

4. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not run. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

5. Pour the hot jam into the sterile 0.5 l jar. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment the water comes to a boil, then seal it.

6. Store in a cool, dark place for up to 6 months, and keep an opened jar in the refrigerator for up to 2 weeks.