Kiwi and banana jam: a delicious recipe for cooking for the winter, storage conditions

As a rule, winter preparations are cooked from seasonal berries and fruits or those fruits that grow in a summer cottage. However, other products that can be bought at any time of the year can be used to prepare a winter treat. The recipe for exotic kiwi and banana jam will allow you to prepare for the winter not only an extremely he althy, but also a solar product with an unusual taste and aroma.

General information

A bright billet of banana and kiwi 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 long cooking, jam will turn out without separate pieces of ingredients. During cooking, you can include different additives and spices, trying new flavor combinations.

The workpiece comes out tender and viscous, and therefore great for making sandwiches or as a filling for homemade cakes.

Ingredients for kiwi and banana jam for the winter

The recipe for an emerald winter dessert for a half-liter container includes five pieces of kiwi and one large banana. The amount of granulated sugar is taken based on personal preferences, but for a moderately sweet preparation, 200 grams of sugar will be required.

In order for the exotic delicacy to acquire a jelly-like consistency, you will need to add a thickener - one dessert spoon of gelatin will be enough. Optionally, fresh juice of one lemon is added to the preparation.

Specific product selection

When buying kiwifruit for making a sweet treat, choose only ripe, soft but firm fruits. Too soft fruits will be too sugary in taste, which can affect the taste of jam. When choosing bananas, it is recommended to give preference to ripened fruits, without damage, dents and signs of spoilage. Green-skinned fruits should also not be selected, as they can give the jam a sour taste.

Rules for the preparation of containers

Preservation containers are prepared in order to prevent the formation of mold and deterioration of the workpiece. Pre-jars must be thoroughly washed with soda solution and dried. Next, the containers are placed in a hot oven or heated in a microwave oven.

Also, jars can be sterilized in a water bath. Further pasteurization consists in boiling filled containers in a pot of boiling water.

Cooking instructions

First of all, prepare the ingredients: cut the peeled kiwi and banana into cubes and place in a deep bowl. Next, using a fork, blender or pusher, you need to mash the fruits, but do not be zealous.

Dissolve gelatin with warm water as directed and add to bowl. Then add sugar. Mix thoroughly, put on the stove and boil. Simmer for ten minutes, stirring occasionally 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 away for storage.

How to store jam?

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 pantry.

If there are few jars, they can be kept in the refrigerator. The shelf life of jam is two years. A treat rolled up with a nylon lid must be stored exclusively in the refrigerator. The shelf life of such a treat is six months.