Banana Jam

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.

• Ready In: 35 mins
• Serves: 40
• Yields: 10 small jars

Ingredients

• 2  lbs  ripe bananas
• 1 3⁄4 cups dark brown sugar
• 2  cups light brown sugar
• 1 1⁄3 cups water
• 3  limes, juice of
• 1  teaspoon cinnamon
• 3  tablespoons pure vanilla extract
• 1  dash ginger powder
• 6  tablespoons dark rum

Directions

1. 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.).
2. Peel bananas, and mash smooth.
3. Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
4. Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
5. Add rum during the last few minutes of cooking.
6. Place hot banana jam into sterilized jars. Place lids on and seal.