Banana Jam

By • February 9, 2018 30 Comments

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Author Notes: Brown sugar, vanilla, dark rum, and lime juice make this banana jam your peanut butter sandwich's new best friend. Emma Laperruque

Food52 Review: Featured in: A Wintry Jam That's Totally BananasThe Editors

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Makes 3 cups

  • 6 large bananas (22 to 24 ounces, post-peeling), broken in half
  • 1 1/4 cups granulated sugar
  • 2 tablespoons brown sugar
  • Juice of 2 limes
  • 2 tablespoons water
  • 1/2 teaspoon kosher salt
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  1. Combine the bananas and sugars in a medium pot. Mash with a fork until the fruit is chunky and the sugar syrupy. Set over medium-low heat and bring to a simmer. Add the lime juice, water, and salt. Continue to cook at a steady simmer—stirring occasionally—for about 10 minutes, until slightly thickened. Remove from the heat and stir in the rum and vanilla.
  2. Spoon the hot jam into jars. I just seal with a lid and keep in the fridge—but sterilize if you'd like.

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