1kg of small bananas, unpeeled
5 tablespoons jaggery (or unrefined brown sugar), melted
1 teaspoon natural vanilla essence
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
- Wash the unpeeled bananas. Steam, either by placing in an empty receptacle and then topping up with boiling water, or by using a vegetable steamer. Leave to cool.
- When cold, peel and add the melted jaggery and other spices. Mix well in a blender.
- Place the mixture in a vessel and heat, stirring, for 15 – 30 minutes, until as much liquid as possible has evaporated.
- Ready to eat!
N.B. Banana jam will only keep for about 3 days.