Banana Blueberry jam

Supermarket having sales on blueberries and i bought 8 packet in a row. I used some to do jams, muffins and chiffons. Then  i kept the rest and frozen them. Haaa i super kasui type, Cos usually they are selling $4+ or $5+ per mini packet. Using recipes from this super mummy site happyhomebaking.blogspot.com. Do visit her website for more marvellous recipes.

Ingredient

(yields about 1 cup of jam)



100g bananas (1 large very riped), mashed

200g frozen blueberries, thaw

230g granulated sugar*

juice from 1/2 a lemon

Method

1. Rinse and thaw frozen berries. With a fork, crush the berries so that some berries are mushed up leaving others only lightly crushed.
2. Place mashed bananas, lemon juice, sugar and blueberries in a pot or a large saucepan. Mix well.
3. On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (where the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
4. Keep at a rolling boil for another 5 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams). The entire cooking time should be around 10 ~ 15 mins.
5. Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
6. Ladle hot jam into hot sterilised jars leaving a gap of about 1~2cm from the top. (Since I do not have an appropriate ladle or funnel, I poured the jam into my measuring cup before filling the jars. The sprout on the cup helps easy and clean filling.) Secure lids. Let cool. Jam will keep up to 3 months if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within 3~ 4 weeks.

Note: *Do not reduce the sugar, as the amount is required to preserve the jam.