Cheeky chocolate and banana jam

Make something tasty to spread on your toast with ripe bananas and chocolate. This recipe makes four 200g jars.

Ingredients

6 very large, ripe bananas
100 g3½ oz dark chocolate (use 70 plus cocoa solids – coarsely chopped)
40 ml1½ fl oz amaretto
200 ml7 fl oz water (room temperature)
420 g14¾ oz granulated sugar (if possible vanilla infused sugar)

Method: How to make Cheeky chocolate and banana jam

First place your jam jars in a preheated oven at 130C for 15 minutes to sterilise. Make sure you have weighed all your ingredients and your equipment and utensils are ready.

Thinly slice the banana to around 1mm thin pieces. Transfer the banana to a large saucepan with the water and sugar. Mix well on a medium heat, stir constantly and bring the mixture to a full rolling boil (where the bubbles do not stop when you stir it). Once the mixture starts to boil, skim away any excessive scum, stirring constantly all the time.

Keep at a rolling boil for another 2 minutes, stirring constantly till the mixture becomes clearer and brighter.

Add in the dark chocolate, mix well and bring it back to the boil. Once the chocolate has melted, remove from the heat immediately and stir in the amaretto.

Ladle the hot jam into hot sterilised jars, leaving a gap of about 1-2cm from the top. The chocolate and banana jam will keep up to 3 months if stored in fridge. Once opened consume within 2-3 weeks – if it lasts that long!