Banana Jam


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

  1. 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.
  2. When cold, peel and add the melted jaggery and other spices. Mix well in a blender.
  3. Place the mixture in a vessel and heat, stirring, for 15 – 30 minutes, until as much liquid as possible has evaporated.
  4. Ready to eat!

N.B. Banana jam will only keep for about 3 days.

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