Sally Wise’s gorgeous banana jam recipe is the perfect spread for your breakfast toast.
1.2 kg medium-ripe bananas
Juice of two lemons
Finely grated rind of one lemon
Juice of two oranges
Finely grated rind of one orange
3¾ cups sugar
Peel and mash the bananas and place in a large pot with the rest of the ingredients. Bring to the boil, stirring often and making sure the sugar is fully dissolved.
Boil over medium heat for 20 minutes, stirring often, after which you may need to reduce the heat a little as it may be inclined to catch, and cook for 10 minutes more. The mixture by now should have a jam-like consistency. If not, cook for another 5 minutes.
Pour into warm, sterilized jars and seal immediately.