Passion-Fruit and Banana Jam

We have a kitchen garden at home. My mom grows vegetables, a few fruits and other herbs in the garden. The passion fruit plant is a creeper and hence covers one portion of our wall and this plant bears its fruits in abundance but how much passion fruit juice can one drink? So, I decided to make passion fruit jam instead. When I did cut the fruits I found that some of them were very sour and since we had a bunch of over ripe bananas I decided to use them as well in the jam.

Ingredients:

6-8 Passion fruits

3 Over ripe bananas

Jaggery (One lemon sized ball)

Method:

• In a blender mash the bananas.

• In a deep container add the banana pulp, the passion fruit pulp and mix well.

• Cook this mixture on a medium flame while constantly stirring.

• Taste the mixture to see if it requires sweetening. Since the passion fruit, though ripe, tasted sour I added jaggery.

• Let it cook till it starts leaving the sides.

• Once done, take it off the heat and let it cool.

• Once it cools down transfer it to an air tight container and refrigerate it.

• You can have it with toast and chapatis.

Notes:

• I added jaggery instead of sugar because I was picking the healthier “sweetener”.

• The jam lasts for about six months when refrigerated. Since it has no preservatives I wouldn’t recommend letting it stay beyond six months.