Friday, 11 October 2013

Banana Limequat Jam

I wanted to use up my over ripe bananas, I hate wasting them and don't like the sweet taste when they have over ripened, so instead of making my usual banana muffins or banana bread I decided I wanted something different, plus I had purchased some very cheap limequats I also wanted to use up so looking thought some old recipe books I saw a few recipes for vanilla banana jam and adapted them with the flavours I liked. The recipes made about 8 pots (I don't even have enough cupboard space for that many) and used vanilla I don't know how the vanilla taste would go with the limequat juice of changed it to cinnamon. I added salt as I like how it works with really sweet things (plus I like salt) not sure why I added the knob of butter but it worked. Plus I only had 2 limequats left and 3 bananas so this recipe makes just a small jar, as banana has no acid it is not like other jams so was not sure of its cupboard life.

  • 3 Medium over-ripe bananas (chopped)
  • 50 gms/ 2 fl oz/ 1/4 cup water
  • Juice of 2 limequats
  • 125 gms / 5 oz/ 2/3 loose cup brown sugar
  • a knob of butter
  • a pinch of salt
  • a pinch of cinnamon

Prepare the bananas remove the skins and chop into small pieces set aside.

In a large saucepan add the brown sugar, limequat juice, water and salt.
Heat until the sugar has dissolved and starts to boil.

 Add the bananas and butter, simmer for approx. 20 minutes.


As jam cooks use a wooden spoon or masher to mash the bananas as they heat. This will make the mixture thicken.
Add the cinnamon and stir.
Add the mixture to a clean sterilised jar add lid. This should keep in the fridge for 1 - 2 weeks but it is recommended to use as soon as possible.

Add to hot toast, scones, English muffins, pikelets or try adding a spoonful in to your yogurt

1 comment:

Angie Schneider said...

A great use of ripe bananas. It must be very tasty on some homemade bread.

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