Banana Choco Jam Recipe, are you thinking of starting a small jam business? You gotta try this super delicious jam made from banana and dark chocolate.
800g bananas (about 5-7 large ripe ones)
100g dark chocolate (use 70+ cocoa solids – coarsely chopped)
40ml amaretto* (optional)
200ml water (room temperature)
420g organic unrefined raw cane sugar
*Amaretto is a sweet, almond-flavored liqueur. You may substitute any flavor like vanilla instead.
Mama’s Guide Instructions:
Sterilized Jars: Place your jam jars in a pre-heated oven (130°C for 15 minutes to sterilize the jars). Also, make sure you have weighed all your ingredients and your equipment and utensils are clean and ready.
Slice the banana in thin slices, about 1 millimeter thickness. Then place the slice bananas in a large pot, pour water and sugar. Mix well over medium heat, mix continuously and let the mixture come to a full rolling boil (a rolling boil is when the bubbles do not stop when you stir it).
When the mixture is boiling, remove any excessive scum, stir it continously.
Continue with a rolling boil for additional 2 minutes, keep stirring until it becomes clearer and brighter.
Next, add in the dark chocolate and melt, stir well until it comes back to a boil. When the chocolate has melted. Quickly turn off stove and remove pot from the heat, add and mix in the amaretto.
Carefully scoop mixture with a large laddle and pour in the hot jam into prepared sterilised jars. Leave a gap of atleast 1-2cm from the top.
The chocolate and banana jam will last up to 3 months inside the fridge. Once opened, store in fridge and best consumed within 1 week.
Master Preserver, Clippy