Tangier Jam

This is an easy to do recipe as well as useful standby for winter when the fruit is finished and the store is empty. Finished professionally it will make a great present at Christmas. Served with ice cream, it makes a great topping for pancakes too.

Preparation: 45 minutes + overnight soaking


  • 225g Dried Apricots, chopped
  • 450g Raisins
  • 450g Dates, chopped
  • 450g Bananas (peeled weight), chopped
  • 1.8kg Light Brown Soft Sugar


  1. Cover the apricots and raisins with water and leave to soak overnight.
  2. Drain away the water and place all the fruit in a large preserving pan. Simmer for 15 minutes.
  3. Add the sugar and stir until dissolved.
  4. Bring to the boil and boil rapidly until setting point is reached.
  5. Remove any scum.
  6. Pour into cooled, sterilised jars and then seal and label.

This recipe is from Homemade Jams & chutneys by Midge Thomas and published by Simon & Schuster.