This Banana Jam with Figs, Peaches and Grapes is very aromatic and you can serve it on your toast, muffins, scones, cheesecakes or with a cheese platter.

A sudden trip popped up, unexpectedly and since I had some fruit in the fridge (the peaches were from last week), the bananas started to have spots, so since I already had dessert in the fridge, what better way to use them and make some jam.
Our neighbour who has the citrus grove next door has two fig trees and he has told us to harvest any fruit from his grove, as he never comes to pick them.
So we were lucky to find and pick about 600 grams of figs as well. I remembered there were also some grapes in the fridge after I took the picture.

I have made several combinations using figs but pairing them with bananas was the first time.
I was a bit reluctant at first when I decided to add the bananas in the jam but I love to experiment and try new flavours.
Most of my jams are flavoured with rose geraniums but this time I wanted something different so my choice was cinnamon. Try the combination and you will not regret it.

HOW I MADE THE JAM
My directions are simple.
Although I have weighed the ingredients and used a thermometre, you can easily make the jam using basic equipment.
General instructions about jam making will tell you that for each kilo of fruit, you usually use 1 kilo of sugar.
However, those are instructions for dummies and sometimes we have to use some common sense.

Figs, bananas and grapes are fruit with high sugar levels, so for the quantity of fruit I used, I reduced the sugar to just enough to preserve it and not make it overly sweet.
If you want it on the sweeter side, you can add more sugar if you like.
I love leaving some chunks of fruit in the jam, so that I can serve them on top of ice cream, on puddings, or even with Greek yoghurt, it’s delicious.
Since I have a thermometre, I used it during the second stage of boiling but simultaneously I also checked the time and it took about half an hour to set.
However, the time also depends on what equipment you are using. A shallow pot will help the juices evaporate much quicker.
In this case, if you are not sure, you will have to do the testing by putting a small amount of jam in a cold saucer.
However if you still have any doubts that the jam has not properly set, you can preserve it in the refrigerator for a couple of weeks.
Until recently I would peel the figs but when I made some halloumi and fig appetizers and made them with the skin on, they tasted just perfect, so they went in the jam with the skin on, as well as the other fruit, except of course the bananas.

When the jam was cooked, there was nothing to remind you that the fruit were with the skin on.


Banana Jam with Figs, Peaches and Grapes
This Banana Jam with Figs, Peaches and Grapes is very aromatic and you can serve it on your toast, muffins, scones, cheesecakes or with a cheese platter.
Ingredients
- 825 grams banana (6 bananas)
- 725 grams peaches (4 peaches)
- 600 grams figs (14 figs)
- 175 grams seedless sultana grapes (about 1 1/2 cups)
- 1 kilo sugar
- 1 cinnamon stick
- 2 tbsp lemon juice
Instructions
- Wash the fruit and cut them into big chunks.
- Put them in a large pot together with sugar. Let the juices of the fruit come out to wet the sugar. You can speed up the process, by pressing the fruit with a potato masher (I used the wooden spoon).
- When there is no visible sugar, add the cinnamon stick and bring to a boil. Lower the heat (I bring the temperature from 12 to 10) and cook the jam, mixing regularly for one hour. (While the jam is boiling you may see some froth
forming on top. Just ignore it and continue mixing as this will not affect the jam. While cooking the jam, press the fruit with the wooden spoon to make smaller pieces. If they slip away, especially the grapes, put them in the wooden spoon and use a fork to press them). - Cook the jam for one hour and turn off the heat. (I cooked it on the ceramic stove, so I left it on the stove, which adds a few more minutes of cooking). When it cools, cover the pot with the lid.
- Next morning check the jam. If it has set and is thick enough put it back on the heat, add the lemon juice and when it comes to a boil turn it off.
- However, if it has not set, more boiling is necessary.
- When it starts boiling bring the stove button down to number ten again. Add the lemon juice and keep mixing until the temperature of the thermometre shows 105o
C / 220o .
Nutrition Information
Yield 2.500 kilos Serving Size 1Amount Per Serving Calories 2951Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 27mgCarbohydrates 762gFiber 29gSugar 684gProtein 13g
Jams and Marmalades
Some more homemade jams and marmalades
Marmelada Kydoni (Quince Jam)
Quince jam is so delicious that apart from spreading it on toasted bread, you can also use it to top creamy desserts but also used in other recipes.
Bergamot Marmalade from Leftovers
Bergamot marmalade is the best of all citrus marmalades. It is precious as it has the most aromatic flavour that you can ever imagine. In this recipe it is made with the leftover fruit mixed with some bergamot peel.
Mandarin (Tangerine) Marmalade
Mandarin Marmalade is one of the most delicious and aromatic citrus marmalades. Â It's delicious on toasted bread for breakfast or to use in other desserts.
Glyko Sykalaki kai Marmelada Syko (Fig Spoon Sweet and Fig Jams)
Figs made into a fruit preserve and jam.
Mulberry Lavender Jam with Honey
Mulberry Lavender Jam with Honey is not only a very healthy combination of ingredients, which marry perfectly together but also one of the most aromatic and delicious jams I have ever made.
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Kopiaste and Kali Orexi,
Carole from Carole's Chatter
Friday 10th of April 2015
Hi Ivy, thanks for bringing this over. This is now on my shortlist for a feature. Cheers from Carole's Chatter
Ivy
Friday 10th of April 2015
Thank you Carole.
Angie
Saturday 20th of September 2014
wow lucky you! I wish I had a fig tree! The jam looks divine!
Ivy
Saturday 20th of September 2014
I know what you mean Angie. I feel the same way when I see mangoes, lychees and other fruit which sound exotic to us :)
Anna
Wednesday 17th of September 2014
This looks utterly amazing! Here in the Midwestern United States, figs are exotic & quite expensive. But, I love them so much they would never survive long enough to become jam! I love the idea of a banana jam - such a surprising ingredient, but sounds good : )
Rosa
Tuesday 16th of September 2014
A fabulous jam and combo!
Cheers,
Rosa