Chocolate and banana jam

Makes: 1.3kg (2lb 14oz)
Preparation time: 5 minutes
Cooking time: 10 minutes


800g (1lb 10oz) ripe bananas – about 6 large
250ml (9fl oz) water
400g (14oz) vanilla sugar or regular sugar
120g (4oz) dark chocolate 70% cocoa, chopped
2 tbsp almond liqueur or almond essence


1 Thinly slice the banana, and place in a large pan with the water and sugar. Mix well on a medium heat until the sugar has melted. Stir constantly and bring this mixture to a full rolling boil. The mixture may well have a slight grey hue; this will disappear.

2 Keep the mixture at a rolling boil for two minutes, stirring constantly until the mixture becomes clearer and brighter. Once the bananas become soft and increase in size, add the dark chocolate. Mix well and gently melt the chocolate. Once melted, bring the mixture back to a boil and then remove from the heat immediately. Stir in the almond liqueur or essence.

3 Ladle the hot jam into sterilised jars. The jam will keep up to three months if stored in the refrigerator. Once opened, consume within 2-3 weeks – if it lasts that long!

Recipe and image courtesy of Clippy McKenna (500 Jams and Preserves, Apple Press, £9.99,

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