Banana

Banana Jam

February  9, 2018
Photo by Rocky Luten
Author Notes

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

Test Kitchen Notes

Featured in: A Wintry Jam That's Totally Bananas —The Editors

  • Makes 3 cups
Ingredients
  • 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
In This Recipe
Directions
  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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Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.