- 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