For the banana-gooseberry jam, wash and clean the gooseberries. Roughly chop the fruit a bit with a blender and put it into a pot.
Slice the bananas and add to the gooseberries. Mix the juice of the lemon into the fruit puree. Add the jam sugar, cover and leave to infuse for approx. 2 – 3 hours.
Boil for approx. 5 minutes while stirring constantly and fill the banana-gooseberry jam into glasses while still hot.
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