Banana Kiwi Jam
Banana Kiwi Jam - Big tropical flavors | Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
With the banana-kiwi jam comes good mood on the breakfast bread, because in the kiwis is quinic acid, which is converted in the intestine to tryptophan. In the brain, it becomes serotonin, also known as happiness.
The banana-kiwi jam can be stored in a dark and cool place for several weeks to months. The prerequisite is that you fill the jam into clean jars. These are best cleaned first with detergent, rinse thoroughly and boil in boiling water for 10 minutes.
(Percentage of daily recommendation)
| Calorie | 21 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 46 mg | (1 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 5 Kiwi
- 2 mature Banana
- 2 tsps lemon juice
- 5 ¼ ozs jam sugar (2:1 from raw cane sugar)
Kitchen utensils
Preparation steps
Peel kiwis, cut into quarters and place in a pot. Peel bananas, cut into pieces and add to the kiwis in the pot. Add lemon juice and preserving sugar and mix into the fruit. When the fruit begins to draw juice, finely puree the kiwis and bananas with a blender.
Bring fruit mixture to a boil over high heat, stirring constantly, then simmer over medium heat, stirring, until bubbly, about 3 minutes. Pour jam into clean jars. seal and turn upside down for a few minutes, then invert again. Allow jam to cool and refrigerate.
