An Orne Journal

My English friend, makes the tastiest jams and marmalades, many jars of which she very kindly gives away to friends and neighbours. My husband loves her apricot jam but my favourite is her tangy lemon marmalade. One day, she gave a pot of plum jam to her next-door, french neighbour, remarking as she did so that he seemed to be very fond of jam. He replied that he was and ate a lot of it. But, he confided, his most favourite was Rhubarb and Banana, something his mother used to make. She had never heard of this combination and asked him how it was made. After several attempts to get him to tell her how much rhubarb, how many bananas, etc. she gave up.

However, she did eventually find a local recipe and has very kindly allowed me to share it here. I haven’t tried to make it yet but I’ve got rhubarb growing in the garden so I plan to make the jam, along with pies and fools, when we can pick it.

Rhubarb and Banana Jam

1 kg trimmed rhubarb

1 kg sugar

1/4 cup lemon juice

3 large ripe bananas

1 tsp butter

Slice the rhubarb finely and place in a large plastic bowl. Add the sugar and lemon juice. Stir and leave for 3 hours for juice to form. Transfer to a preserving pan and bring slowly to boiling point, stirring constantly until the sugar has dissolved. Boil gently for 30 minutes or until thick. Slice the banana and add to the jam. Boil for a further 5 minutes. Add the butter and skim off any froth into a small bowl, (yum). Pour the jam into sterilised jars and cover. Makes about 3 jars.

My mother always used to make delicious Rhubarb and Ginger Jam, sweet but with the hint of a bite. My friend says a little ginger or mixed spice added to the fruit would work well here, too.

She was amazed by the amount of juice that was created. She also told me that she found it hard to believe that you could actually taste the two flavours but she assures me you really can.

 Her recommendation: Give it to your French neighbour, he/she will be thrilled.