-5 large bananas (ripe or overripe)
-100g dark chocolate (or milk chocolate, if you can bare the sweetness)
-200g of white sugar (you can use brown sugar, I’ve used white sugar
because I desperately don’t want be healthy ;))
-50 -150 ml of water
-large pan & pan cover
-4-5 small jars with lids
Pour sugar into the pan. Cover sugar with water and wait till it starts to melt. Thinly slice banana. Throw banana slices into the pan and cook on a medium heat, stirring constantly .Bring mix to the boil, cover and let it boil for another 5 – 7 minutes.Uncover and cook on a low heat for another 20 minutes, stirring frequently.
Add in dark chocolate cubes, stirr well , you can bring your mixture back to the boil.Using a teaspoon put hot jam into the sterilised jars (you can read more about it here). Leave a gap of about 2cm between food and jar lid. Screw the lids tight. Store in a dry, cool place,consume within 3 months. Once opened, keep refrigerated and consume within 3 weeks.
Check out my choco-plum jam recipe here.