1. Chop the white chocolate into small pieces. Halve a lemon and squeeze out the juice. Peel the bananas and puree them in a pot. Mix with the lemon juice, the white chocolate and the jam sugar and let the mixture simmer lightly for about 4 minutes while stirring constantly.
2. To test the gelling ability, place a teaspoon of the jelly on a cold plate. If the jelly sets after about 1 minute, it can be processed further. If necessary, extend the cooking time by 1-2 minutes and repeat the gelling test.
3. Fill the banana jelly hot into clean preserving jars. Close the jars and let them cool upside down. Enjoy!
Nutrition per serving
kcal: 257
Protein: 2 g · Fett/Fat: 5 g · Carbs: 55 g
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