4 ripe bananas

1¾  cups Billington's Demerara Sugar

Juice of a large lemon

¼ cup fresh (or frozen) cranberries, chopped cooking apple or green gooseberries

Peel, halve lengthways, and slice the bananas.

Put the cranberries or other fruit in a saucepan with 2-3 tablespoons of water, and cook until they are soft.

Add the lemon juice and the sugar.  Cook gently until the sugar has dissolved. Bring to boil, add the bananas and boil for 10-15 minutes until the jam sets when dropped on a cold plate.

Pour into hot, clean jars, seal and label.

Makes two 12oz jars.

Serve on toast or scones, perfect spooned over ice cream or hidden away in a crepe.