I'm making up a couple of hampers for family (a mix of baked goods and shop goods), I'm also sending boxes of Gingerbread Men and other Christmassy biscuits to friends and family who live further away from me. I digress...first of my list of things to make is; jam! You can make a variety of jams/preserves/pickles - neither of which will go to waste over Christmas, especially with all the leftovers!
This is my first jam attempt, so I actually used a recipe from the internet. But it's tasty and so easy!
What you'll need:
- Two-four jars (is your jars are small, you'll be able to spread the mix out more)
- 5 Bananas, chopped
- 100g of dark chocolate (70% cocoa)
- 200ml of water (room temp)
- 420g caster sugar (the online recipe actually said to use organic, cane sugar - but caster works just as well)
Let the fun begin:
*First off you'll need to sterilise the jars, so: Pre-heat your oven to 130o/gas mark 1, take the lids off, place them on a baking tray and pop in the oven for 15mins. Once they're out of the oven make sure you don't put your hands inside the jar. *
-In a large saucepan and on a low heat, pop in the water, sugar and bananas. Bring to a rolling boil and stir constantly.
-Once the mix is clear and the bananas are pretty soft, add in the roughly chopped chocolate. Keep stirring until all the chocolate is melted.
-When it's all mixed in together and gooey, take the pan off the heat and stir in the ameretto.
-Using a jug/funnel pour the hot mixture into your jars. Close the lids and let it cool. If you have some left over, keep it in a jar and save it for yourself. You can then store the jam in a cool, dry place. I've made mine up early so the alcohol can ferment a little.
Now, the jars on their own are pretty boring so I suggest you get some festive paper, wrap the lids and use some cute tags to label it.
Your jam is now ready for Christmas!
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