Apricot, banana and rhubarb jam

Directions

1. Rinse the pots and lids with very hot water and let them drain upside down on a clean dishcloth. ≈ 2 min
2. Cut off the base and leaves of the rhubarb, peel the stalks, and cut them into pieces about 1 cm long. ≈ 8 min
3. Sort the apricots, briefly blanch them in boiling water, pit them, and cut them into quarters. ⏱ ≈ 10 min
4. Peel the banana and cut it into slices. Squeeze the lemon. ≈ 8 min
5. Place the fruit in a saucepan with the gelatin and lemon juice, and gently mash them with a potato masher, leaving some chunks. ⏱ ≈ 2 hr
6. Let it rest for 30 minutes, then bring to a boil, skimming off any foam that forms. ⏱ 30 min
7. As soon as the jam thickens (3 to 4 minutes), perform a “cold plate test” on a chilled plate. ⏱ 4 min
8. Immediately fill the jars to the brim, close them tightly, and turn them upside down on a dishcloth for 30 minutes. ⏱ 30 min
9. Once the pots have cooled, store them. ⏱ ≈ 20 min