Banana and butterscotch jam
- 90ml ( cup) butter
- 180ml (¾ cup) brown sugar
- 180ml (¾ cup) fresh cream
- seeds of ½ a vanilla pod
- 3 bananas, peeled and sliced
Warm the butter and sugar in a saucepan, stirring until the sugar dissolves and the mixture bubbles.
Add the cream and simmer gently, stirring until the mixture is golden and slightly thickened, for about 5 – 7 minutes.
Stir in the vanilla and banana and blend with a hand-held mixer. Place in an airtight sterilised jar and refrigerate for 2 hours before using. Serve on toast or with scones, and use within 3 days of opening.