Banana Jam

Another of the Phipps family favourites from my days in Tokoroa. Bananas were regularly sold for 99 cents a bag when the skins were blackening and the fruit was so ripe and sweet and flavoursome  – albeit ugly. Currently in Brisbane bananas are sometimes up to $15 per kilogram which would make this an extravagant luxury!!!!  This is great used in any of the ways you normall eat jam – toast, bread, pikelets, sponge, crumpets etc.

  • 12 Ripe bananas
  • 1 kilogram Sugar
  • 3 Lemons (juiced)
  • 1 Tablespoon Brandy
  1. Peel and slice bananas into a large pot.
  2. Cover with lemon juice and sugar. Leave for 2 hours.
  3. Bring to boil slowly then boil rapidly until the jam reaches setting point (see note).
  4. Add Brandy – Bottle and seal while hot.

Note – Setting point can be judged by pouring a little of the jam mixture onto a cold saucer and leaving to cool.   Once cooled (after thirty seconds to a minute or two) run your finger across the top of the jam and if a skin has formed and the jam wrinkles it has reached setting point.   If it stays runny and no skin is present then boil for longer.

The Big banana at Coffs Harbour
The Big banana at Coffs Harbour

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