Thursday, 24 May 2018
I suddenly remembered today I had promised the recipe for Banana Jam. The one that follows isn't the one I used to use (damned if I can find which book it was in), but it sounds very similar. Enjoy:
Juice of 3 limes
Juice of 1 orange, topped up with water to 175 ml (6 fl. oz.)
1 tsp ground cinnamon (I don't remember this, so omit if you wish).
500 g (1lb 2 oz) granulated sugar
seeds of one vanilla pod (or 1 tsp vanilla bean paste) (I don't remember this in my recipe either)
a pinch of salt (for some reason?)
6 large ripe bananas, sliced fairly thin or mashed (I would definitely mash them)
50 g (2 fl oz) dark rum (this definitely wasn't in the recipe I used, but go for it!)
Makes 4 x 340g (12oz) jars
Keeps for 3-6 months
Put the lime juice, orange juice and water, cinnamon, sugar, vanilla and salt in a preserving pan over a moderate heat. Stir until the sugar is completely dissolved.
Add the bananas and cook gently for 15-20 mins until thick, stirring often (be careful as this jam has a tendency to catch).
Add the rum and cook for a few minutes more, then bottle in hot sterlized jars.
Variation: For a banana-chocolate jam, swirl in 100g (3 1.2 oz) chopped or grated dark chocolate when the jam has been cooked.
Taken from Mary Tregellas' "Notes from the Jam Cupboard" which I thoroughly recommend.