For the banana-ginger jam, first peel the lemons, remove the white skin as well, cut out the fillets and weigh out 75 g. Peel the ginger, chop very finely and weigh out 25 g. Peel the bananas, cut them into small pieces and weigh out 900g.
Put everything in a pot. Mix sugar with jelling powder, add to fruit. Bring everything to a boil over high heat, stirring constantly for at least 3 minutes, and remove from heat.
Skim as needed and immediately pour the banana-ginger jam into prepared jars. Seal with twist-off lids, turn upside down and let stand on lid for 5 minutes.
Preparation Tip:
The banana-ginger jam goes well in yogurt, as well as classically on pastries.
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