With the first sunshine, the first fruits from the garden have appeared, and among the first are everyone’s favorite strawberries! For this reason, we decided to offer you a recipe for jam that combines the winter and summer seasons — an unusual combination of bananas and strawberries, quickly and easily prepared, which surely won’t leave you indifferent! Enjoy making and tasting it.
Creamy Strawberry and Banana Jam Dr. Oetker recipe
Ingredients:
- 3 1/3 cups strawberries, washed, cleaned, and finely chopped
- 1 1/2 cups bananas, peeled and mashed
- 1 packet Dr. Oetker Jamfix Extra 2:1
- 2 1/2 cups sugar
Preparation:
In a pot, mix the strawberries with the mashed bananas. Add the sugar and Jamfix. Stir continuously and bring the mixture to a boil, then cook for an additional 3 minutes.
Remove any foam if needed, and immediately pour the jam into prepared jars. Seal the jars tightly with screw lids and turn them upside down to rest for about 5 minutes.
Tip:
If you want a firmer jam, add one packet of citric acid powder
Quince Compote
Ingredients:
- 3 to 4 ripe quinces
- 1 cup white wine
- 1 cup water
- Sugar to taste
- A small piece of cinnamon stick
- 1 to 2 tablespoons cherry syrup or blackberry wine
Preparation:
Peel the quinces, core them, and cut into quarters, slices, or cubes — whichever you prefer. Put them to cook in a mixture of water and wine, adding sugar and vanilla to taste. When the quinces are soft, arrange them in a serving dish. Continue cooking the syrup for about 20 more minutes. For color and aroma, add a few tablespoons of blackberry wine or another juice to the syrup. Finally, pour the syrup over the quinces, let everything cool, and serve.
Apple Compote
Ingredients:
- 2 to 3 pounds of nice apples
- 1 lemon
- Water
- 1 cup white wine (divided)
- Sugar to taste
- A piece of cinnamon stick
Preparation:
Peel the apples, cut them into quarters, and remove the cores and seeds. Immediately brush each apple piece with lemon juice to prevent browning. In a deep pot, pour half water and half good quality white wine. Add sugar, cinnamon stick, and thin strips of lemon peel. Place the apples on top and cook gently until tender. Let cool, then arrange the apples nicely in a serving bowl. You can garnish with other fresh fruits or fruits from the compote (such as plums, cherries, sour cherries). Pour a little of the compote liquid over the arranged fruit, sprinkle with sugar, and serve.
