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…
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
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!