This is an original recipe of jam that should appeal to all gourmands.
- 600 g peeled rhubarb
- 2 bananas
- 450 g of crystallized sugar
Cut the rhubarb stems and remove the leaves. Peel and wash the rhubarb. Cut into small pieces and put them in a casserole or a bowl of jam. Add bananas peeled and cut into slices. Cover with sugar and macerate overnight.
The next day, you will be surprised to see the amount of liquid in your jam bowl! Cook the fruit and the sugar dissolved over low heat. Bring to the boil and cook about 20 minutes.
Pour the still hot jam into the jars, close with a lid and turn them over. When the jam has cooled, put the jars back in their place and store them in a dry place away from light.