Rhubarb and Banana Jam (Radio Live)

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Recipe Image

Ingredients

500 g rhubarb, chopped
1 cup sugar
1-2 bananas, mashed

Method

Place the rhubarb and sugar in a glass bowl and refrigerate overnight. The next day place in a saucepan and bring to the boil along with the banana. Boil unitl the setting stage and then pour into sterilised jars.

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4 thoughts on “Rhubarb and Banana Jam (Radio Live)”

Donna on July 30, 2011 at 10:24 am said:

Hi there,

I have made this jam and it is beautiful, and I have used all the correct preserving methods etc and find that about a week or too later the sealed jars of jam go mouldy on the top slightly. I even put cellophane lids and jam jar lids but still the go mouldy. would like any ideas please??

Reply ↓
- Pania Wakefield on February 28, 2019 at 2:32 pm said:
  
  I keep it in the freezer, in an icecream container, it will not freeze but preserves it nicley
  
  Reply ↓
megan on December 14, 2010 at 2:32 pm said:

hi, you dont add water to this?
i dont have glass bowl,and what else can i use?

Reply ↓
- Helen Jackson on December 20, 2010 at 8:08 am said:
  
  No water and just use a china bowl or something that is non reactive ie not metal.
  
  Reply ↓