It is harvest season! On the farm it is very busy! In addition, here in Hungary the fruit is sold at the kilo at horrible dump prices. Time to create a winter supply :-).
Canning is now mine favorite activity. I use classic preserves bottles that I store from vegetables in glass, pickles and silver onions. In addition, I always ask friends if they want to keep empty glaze pots for me. I do have a special canning pot but in the house I use more often just a cooking pot.

In the evening snooping online, I am always looking for new recipes. Always looking for new can experiences. For example, I did not know that you could pick up the young leaves of grape bushes to use as an alternative for spring rolls. You can use it at all times for a tasty meal. Also a revelation were canned cacke, bread and meatballs or prepared bouillion!

But I was completely surprised by the banana jam! So 2 days ago I suddenly had an abundance of overripe bananas that would otherwise be lost. I put together a nice recipe of all leftover fruit and made a deliciously firm jam.

Recipe bananas, apple, grape and melon jam; good for 700ml jam
As preparation, sterilize the jars for 700ml jam in a large pot with plenty of water, use a lid! You can use a nutritional thermometer to ensure that you are sterilized above 80 degrees Celsius.

Ingredients

2 bananas
a handful of green grapes
2 small green apples with skin and core cut into pieces
1 half cavaillon melon without peel and kernel
juice of half a lemon
sugar

Recipe
Put all the fruit in small pieces in a saucepan, add a little water to prevent burning on the underside of the pot. Put them on medium heat with lid and let the fruit cook until mushy. After this, let the fruit compote cool down, take it through a blender and put as much sugar as fruit sauce in your saucepan, now add the juice of the half lemon. You let everything boil until your jam ends syrupy from the spoon.
In the meantime, you have allowed the cooked canning jars to dry out on a clean towel. You fill each pot up to the collar, turn the lid on and turn the pots on their heads. After cooling down put a few labels on and you have delicious jam for yogurt, on pancakes! And those ripe bananas have got a nice new function.
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