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banana jam… thanks for waiting!

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never the more perfect bedfellows… banana jam and sourdough

if you cast your minds back about a month ago you’ll remember I attended a brilliant writing course with the delightful Yotam Ottolenghi where he divulged the secret of his banana jam recipe to me… and I in turn promised it to you…

… I realise it’s been a while but I’ve finally had the time to sit down and make it… the thing is, Yotam didn’t actually write the recipe down, he kind of told me what I’d need to make it and his trick for making it set, so you see I’ve been a little reluctant to get started with it just in case it doesn’t come out right… but as I sat here this morning staring at the fruit bowl groaning with an excess of over-ripe bananas from my recent gifted Sainsbury’s delivery I had a jam revelation and set to what is making my kitchen smell utterly and mouth-wateringly divine…

Banana Jam
as well as being the most wonderfully tasty jam this side of Montego Bay it is also teeth-jarringly sweet, Yotam originally told me to use pineapple juice but I have substituted this with the last of my freshly pressed Gunby apple juice… I think next time I will add another lemon and reduce the sugar slightly… that or crack open a bottle of Malibu and go for the full Caribbean experience!

500g ripe bananas – finely sliced
250g sugar
2 lemons – halved and juiced
11/2 cups apple juice
half a teaspoon of cinnamon

– place the whole lot into a large pan, cut open the lemons, squeeze in the juice and then throw in the lemon halves too.

– bring to a rapid boil for 5 minutes then turn down the heat and let it simmer gently till it become thick, this should take about 30-40 minutes

– remove the lemon halves and spoon into jars

perfect with a slice of salty sourdough…

eat and of course, enjoy!

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Comments

  3. Dom at Belleau Kitchen says

    thanks guys… it is amazing stuff

    @Tess… I think we must have posted on each others blogs simultaneously!

    I too had never heard of Banana Jam before last month but it totally makes sense if you think about it… we make jam from the glut of our summer fruits right?… so must those who live in tropical places!!… makes sense right? x

  6. The KitchenMaid says

    Delicious, even though it's quite different from the banana jam recipe I have, which (quite rightly, given my geographical location) hails from the south Pacific and doesn't have no fancy pants apple juice in it!

  9. Katy Salter says

    Yes – go for it, add the Malibu. And possibly a cocktail umbrella and hanging monkey. This sounds intriguing – think I'd definitely reduce the sugar too, but what a good way to use up too-ripe bananas.

  11. Phil in the Kitchen says

    I've been waiting (patiently, of course) for this recipe – I haven't eaten banana jam for years. Now I've just got to find some properly ripe bananas. Thanks for passing on Mr O's secrets.

  12. Aveen says

    You know what, I can't decide whether I love or hate the idea of banana jam! What did you eat it with? We're always getting boxes of cheap, manky bananas at work that we use for banana bread so I'll definitely have a go and see if I like it. Thanks for the recipe 🙂

  13. Ocean Breezes and Country Sneezes says

    I have never heard of banana jam, but from your description it sounds sooo good. I do like bananas and I'd like to give this a try. All this talk of bananas reminds me of a cocktail I used to drink ages ago called a “Jungle Jim” aka banana daiquiri – very good. Coincidently, I just posted a banana recipe, how funny is that!

  14. Dom at Belleau Kitchen says

    So one thing I forgot to mention is that it needs to be served well chilled. It's soooo sweet that it needs to be really cold to eat or your teeth may fall out!!

    @Ruth yes very successful sourdough thanks to your recipe but more of that on Friday!!

  17. Choclette says

    Can't quite get my head around this one, but there seems to be a craze for banana jam of one sort or another on the blogoshpere at the moment. I would have thought with the apple juice (how much was it?) it wouldn't have been so sweet. Am thinking next time I get a load of manky bananas I ought to try it. The good thing about jams you don't like, is that they can always be used in cake 🙂

  18. The Viking says

    You bad, bad man. Now I am at work with no toast and worse, no banana jam.

    And I need banana jam in my life. Right now. The very idea of it is making me drool!

  19. Jaana says

    Oh,i didnt even know its possible:),i will definitely make it & I can see myself loving it already!!Thank you!

  20. Kavey says

    Oooh must make this one!

    Do you know if it lasts in sterilised jars, like any other jam? It's a lower sugar ratio to fruit so was't sure…

  23. Susan Lindquist says

    I am SOOOO intrigued by this recipe! I can just see this splat on top of a pile of hotcakes or oozing down over vanilla chocolate chip ice cream or on toast!

    Wowzers!

  24. Anne says

    I've never heard, or even considered making jam out of bananas but would love to try it, can imagine it being delicious on my morning toast!

  26. PFx says

    Banana Jam! That's damn sinful bro. I'd bake heaps of bread and just smear and smear and smear.

  28. Michael Toa says

    Hi Dom. Thanks for sharing this banana jam recipe. Looks fab! Banana jam, soft butter, warm bread and malibu cocktails sound like a great plan. Have a great weekend.

  29. Janna Renee says

    I MUST make this!!! I love all that is banana!! That might be why people call me Janna Banana…or maybe just cuz it rhymes ;P

  30. Phil in the Kitchen says

    Well, as it happens Waitrose had a large bag of rapidly ageing bananas going very cheap yesterday so I made a batch of this jam. It definitely went down well here. I agree it's very sweet but I like that. Interesting colour too. Thanks for sharing this.