Chocolate and banana jam recipe

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serves: 4 x 200g jars
Cost: not
Prep: 20 min
Cooking: 10 min
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  • Forget store bought chocolate spreads, this delicious, quick and easy treat will be a guaranteed hit with the family and will last three months if the kids don’t finish it off sooner!


    • 800g bananas (about 6 very large ripe ones)
    • 100g dark chocolate (use 70+ cocoa solids – coarsely chopped)
    • 40ml amaretto
    • 200ml water (room temperature)
    • 420g organic unrefined raw cane sugar


    • First place your jam jars in a pre-heated oven (130oC for 15minutes to sterilise the jars). Secondly make sure you have weighed all your ingredients and your equipment and utensils are ready.

    • Thinly slice banana, about 1mm thickness. Transfer the banana to a large saucepan with the water and sugar. Mix well on a medium heat, stir constantly and bring the mixture to a full rolling boil (where the bubbles do not stop when you stir it).

    • Once the mixture starts to boil, skim away any excessive scum, stirring constantly all the time.

    • Keep at a rolling boil for another 2 minutes, stirring constantly till the mixture becomes clearer and brighter.

    • Add in the dark chocolate, mix well and bring it back to boil. Once chocolate has melted, remove from the heat immediately, stir in the amaretto.

    • Laddle the hot jam into hot sterilised jars leaving a gap of about 1-2cm from the top.

    • The chocolate and banana jam will keep up to 3 months if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within 1 week – if it lasts that long!

    Top tip for making Chocolate and banana jam

    If you love bananas, we've got a host of other delicious banana recipes you can make including banoffee pancakes and banana bread.

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