Banana Jam.


The fact my children can only be described as faddy eaters is probably an understatement.     They go through phases of only wanting to eat certain foods, and while i do my best to vary their intake, sometimes their craving is all between them going without or at least eating something.       On the whole i manage to make sure they eat something out of each food group every day.    I am also quite lucky in that they will eat vegetables, all be it a limited range, they will always take carrots, peas, sweetcorn, swede and more recently adding broccoli.      The grown ups in the family might get a bit bored with various combinations of these, but we just have to make the best of it!

Because their fads can change on a whim, i have to have a way of using up things that they suddenly have gone off     Often with vegetables it means freezing them but for fruit it isnt that easy.    I therefore have a collection of jam and pickle recipes I pull out when needed.

When at school, D have banana milk every morning – a banana blended into a glass of milk.    It kick starts his day.   He will often eat another banana as a snack after school.    However with his routine messed up at the moment, he hasn’t been having so many of them, and I therefore have a glut of bananas going brown      I think they are nicer when they are turning as they are softer and sweeter, but no way can I get through them before they are bad.

This is where my recipe for banana jam comes in.       I spent ages trying different recipes to find one that worked for me, but once I had, I stuck with it.     It has to be the simplest of recipes, with just 3 ingredients.

1kg bananas – peeled and thinnly sliced

5 tablespoons of lemon juice

750g granulated sugar.

In a pan put the  bananas and the lemon juice and cook on a slow simmer until its turned to mush.
Add the sugar, stirring constantly until dissolved.
Turn the heat right down and let it boil for about an hour. Don’t leave it for too long or it will burn. Stir is occasionally.
Once its thickened test it on a cold plate by putting a blob of the jam and pushing your finger through it. If it wrinkles its ready.
If it doesn’t wrinkle cook for another 5 mins and test again .
Fill 4 sterilized jam jars.

It is as simple as that. The lemon juice not only helps to set the jam but also cuts into the over sweetness you can get with homemade jam.

Its great on toast or even for making a bannoffee style pie.

M who won’t eat a banana but likes this so it can’t be bad!


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