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
- Peel and slice bananas into a large pot.
- Cover with lemon juice and sugar. Leave for 2 hours.
- Bring to boil slowly then boil rapidly until the jam reaches setting point (see note).
- 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.