When fruit goes postal
The Hindu
In Kerala, banana jam is an emotion. Summer holidays, cheerful wood-fired kitchens, grandmothers’ dining tables, languid high teas: all bottled into a dark, sticky, comforting sweetness.
An admittedly acquired taste, mellow banana jam spiked with the bracing tartness of lime used to be a staple in many Kerala home kitchens. Now, fortunately, Sheila Chacko makes it in small batches at her home in Mundakayam in Kottayam (Kerala), so you don’t need to stir a cauldron over a wood fire for hours.
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