• Banana and butterscotch jam

    Serves: 250 – 300 ml
    Cooking Time: 15 mins plus 2 hours for setting


    • 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.