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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 Bananas —The Editors
Makes 3 cups
large bananas (22 to 24 ounces, post-peeling), broken in half
cups granulated sugar
tablespoons brown sugar
Juice of 2 limes
teaspoon kosher salt
tablespoon dark rum
teaspoon vanilla extract
- 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.
- Spoon the hot jam into jars. I just seal with a lid and keep in the fridge—but sterilize if you'd like.
- This recipe is a Community Pick!