Prep 10 mins
Cook 25 mins
Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could. Recipe from the Joy of Desserts website, adapted slightly for personal taste.
- 907.18 g ripe bananas
- 414.03 ml dark brown sugar
- 473.18 ml light brown sugar
- 314.66 ml water
- 3 limes, juice of
- 4.92 ml cinnamon
- 44.37 ml pure vanilla extract
- 0.25 ml ginger powder
- 88.74 ml dark rum
- Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
- Peel bananas, and mash smooth.
- Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
- Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
- Add rum during the last few minutes of cooking.
- Place hot banana jam into sterilized jars. Place lids on and seal.
This banana jam is divine! I did not have rum so I used one of my husband's 12oz, home-brewed pumpkin coffee stouts that I simmered down to about 3 tbsps. I only had 5 bananas, and only ended up with 1#5oz of peeled bananas so I used 1 cup each of dark and light brown sugars, 1 1/2 limes, added a vanilla bean, half tsp cinnamon, 2 pinches ground ginger, and 1 Tbsp of vanilla extract. The flavor was great and had a bit of malt from the beer. I want to try it with the rum as well, since Bananas Foster is one of my favorite desserts. I want to add a bit of semisweet chocolate to that version too, it would be an amazing cake or tart filling. This jam will make excellent pb&js and I can't wait to try it out! I highly recommend using really ripe bananas, they break down easily and make for a nice, smooth jam with some visible bits of banana. I did water bath can mine for 10 minutes, worked out great. Can't wait to try all kinds of variations of this winner :)
Delicious! This would make a wonderful dessert sauce if not boiled to jam stage. I didnt have lime so used lemon juice & used white sugar in place of light brown (because we only get one sort of brown sugar in NZ). Am just making my second batch ( I bought a whole box of salad bananas!) & have halved the amount of cinnamon plus added a tablespoon of butter. Also sliced my bananas this time rather than pre-mashing so I get a few fruity chunks.
I followed this recipe to the 'T'. I spent 25 minutes trying to get the liquid to thicken but it never did. I added the bananas and, even after the required 25 minutes post banana addition cooking, it still didn't thicken. The flavor is incredible so I gave it 2 starts, but I am now gifting banana sauce when I was hoping to gift banana jam. Time to look for a new banana jam recipe.