Chocolate banana jam
- 500 g FOR 2 POTS
- 1/2 Banana
- 125 g Citron
- 400 g Dark chocolate
- Sucre crystal
- Peel the bananas, cut them into slices. Put them in a saucepan with 10 cl of water, the juice of the half lemon and the sugar. Wear to shudder. Off the heat, add the chopped chocolate. Mix until melted. Let cool completely (2 h) then mix finely with the blender.
- Reserve in the pan. Bring to a boil, stirring constantly. Cook for 5 minutes over high heat, stirring constantly. Check the cooking: a few drops poured on a cold plate flow gently.
- Spread the hot jam in the pots, filling to the brim. Screw the lids and turn the pots until they are completely cool.