BANANA JAM

MAKES TWO 400 ML (14 FL OZ) JARS

Sometimes you need a simple banana number that will not oxidise and turn brown when exposed to air, and doesn’t require half a chemistry lab to achieve. This is our banana superstar.

200 g (7 oz) caster (superfine) sugar

2 bananas, diced

15 ml (½ fl oz) liquid malt

Place the sugar in a heavy-based saucepan over medium heat. Stir occasionally until the sugar has dissolved, turns a deep caramel colour and begins to foam.

Add half the diced banana and stir until there are no lumps of caramel, then follow with the remaining banana and the liquid malt.

Allow the jam to cool in the pan, then transfer to sterilised jars.

Store in the fridge until needed. The jam will keep for about 2 weeks.