Currant jam with banana is an intriguing and delicious blend that combines the tartness of currants with the creamy sweetness of bananas. This unique jam pairs wonderfully with breads, cheeses, or as a filling for pastries. Here’s a straightforward recipe to make this flavorful jam:
Currant Jam with Banana
Ingredients:
- 4 cups currants (red or black)
- 2 ripe bananas, peeled and mashed
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Currants: Wash the currants thoroughly. If you’re using fresh currants, remove the stems. If using frozen currants, ensure they are thawed before use.
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Cook the Currants: In a large pot, combine the currants and lemon juice. Cook over medium heat, stirring occasionally, until the currants start to break down and release their juices, about 10-15 minutes.
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Add Bananas: Stir in the mashed bananas. Continue to cook for an additional 5 minutes, allowing the bananas to blend with the currants and soften.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This currant jam with banana offers a delightful balance of tart and sweet flavors with a creamy texture from the bananas. It’s a fantastic way to enjoy the flavors of both fruits in a unique and versatile jam.
