Banana Jam

Brown Sugar Banana Caramel Jam

Adapted from a recipe from the Big Banana, Coffs Harbour

• 2 cups firmly packed brown sugar (light or dark is fine)

• 1/4 cup water

• 1/4 cup lime juice

• 1 tablespoon butter

• a fat pinch of salt

• 1.2 kgs/2.65 pounds ripe bananas (weight with skin on)

• 1 tablespoon vanilla extract or paste

Step 1 - In a large saucepan add the brown sugar, water, lime juice, butter and salt and heat until the sugar has dissolved and is boiling. While this is heating up, remove the skins and slice up the bananas.

Step 2 - Add bananas to the brown sugar syrup and simmer on medium heat for 25-20 minutes stirring during this time and breaking up the banana pieces with a potato masher. Keep simmering until the mixture thickens (it will thicken the more you mash the bananas). Add the vanilla extract and while hot, place in sterilised jars* and screw the lid on tightly. Tip upside down and then right side up and this should create a seal (and the top will pop when you open it). The jam will last in the fridge for 1-3 weeks.

*To sterilise jars, heat glass jars and metal lids in a 180C/350F oven for 10 minutes and allow to cool ensuring that you don't touch inside the jars.