Banana and Chocolate Jam

My jam is banana jam. With chocolate. Perfect with pancakes and crepes. You’re gonna love it, I’m sure In Belgrade, one of the most beloved crepe filling is Nutella-banana-cookies and this jam is like 2/3 of it already. All you need to do is crumble some cookies on top of it. Might even try it on a slice of toast for breakfast or as a snack The amount this recipe is small, just enough for you to try it out and see if you’re OK with the amounts of sugar and chocolate. And the most important thing, you can make it all year round.

Banana and Chocolate Jam

400 g peeled bananas
150-200 g light brown sugar*
100 ml water
50 g dark chocolate**

Puree bananas either with a fork or in a blender. If you like your jam chewy use the fork. Put it in a pot with sugar and water and let boil stirring continuously. Cook for about 10 minutes and stir all the time. Remove from the heat, add chopped chocolate and return to heat. Cook until chocolate melts and jam boils, keep stirring. Remove from heat and fill a couple of small jars with the jam.

While filling the jars, put them on a wooden cutting board or something so they don’t crack when you pour hot jam inside.
 
Notes: *My suggestion would be to start with 150 g sugar, taste and then, if you think it’s not enough add another 50 g. **Use your favorite dark chocolate. At the moment I am in love with Callebaut Dark Block 54%, but I’ll tell you all about it in one of my next posts.

Mezze magazine will be on Mikser Design Food festival this Sunday, September 15th. We will present out Preserves with a twist. Come visit if you happen to be in Belgrade some time that day! Address is Karađorđeva 46.