Date, Raisin, Apricot, and Banana Jam
- inspired by Harrod's of London
1/2 pound dried apricots
1 pound raisins
1 pound Medjool dates
3 bananas, in 1/4-inch slices
2 pounds granulated sugar
Dates may be purchased online form the Bard Date Company.
Soak the apricots and raisins in water to cover for 12 hours.
After soaking, slice the apricots thinly and place in a tall preserving kettle with the raisins and the soaking water. (It is important to use a tall kettle so that the jam doesn't spatter all over your stove, counters and hands!)
Pit and chop the dates, then add them and the bananas to the kettle.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the sugar and stir, cooking over medium heat until sugar is dissolved. Bring to a boil and boil rapidly for 10-15 minutes, stirring occasionally with a long wooden spoon.
To test whether or not the jam will set, put a saucer in the freezer. When you think the jam might be ready, put a small spoonful of it on the frozen plate. If it gels, the jam will set; if it doesn't gel, keep boiling!
Pack the jam into 10 half-pint sterile jars, seal and process in a water bath for 10 minutes.
Makes 5 pints.