This recipe is super original and will delight banana and rum lovers. I highly recommend this jam in pancakes or on warm toasted bread.
The day before, place the raisins in a bowl and cover them with rum. Let them soak overnight.
The next day, slice the bananas and place them in a large saucepan.
Pour the raisins with the rum over the bananas, the juice of half a lemon, and sprinkle with sugar. Let macerate for another good hour.
Heat it up, starting on low heat, then gradually increase the heat to cook your jam because bananas tend to stick a bit if you raise the heat too quickly. Skim regularly.
Cook for 25 minutes on low heat, stirring occasionally.
To finish, scald your jars, pour the mixture into them. Close the jars and turn them upside down until the jam is cold.
0 servings
6
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