Banana and butterscotch jam

December 9, 2010 (Last Updated: January 11, 2019)

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.



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