Banana Jam

It happened again … I buy a bunch of bananas. No one eats them before they start turning to ripe and I need to find a way to use them up. I used half to make a batch of muffins and decided to give this recipe for banana jam a try. Let’s just say it’s been a hit here and will be the first choice when I have over-ripe bananas again.

It’s a simple and easy recipe to make. Throw some bananas in a pot, mash them up. Add some sugar and lime (or lemon) juice. Simmer and add in spices at the end. It’s great on top of yogurt or toast. I’m thinking about taking one of the banana muffins I made, grilling it and then slather with a smear of this jam. YUM!

1.5 lbs overripe bananas

1 cup sugar

2 Tbsp brown sugar

3 Tbsp fresh lime or lemon juice (I used lemon since I didn’t have a lime)

1/2 tsp salt

2 Tbsp water

3/4 tsp cinnamon

1/2 tsp vanilla extract

In a medium pot, add the bananas and mash until mostly smooth. You’ll want to have some small chunks of banana remaining. Stir in the sugars, lime juice, water and salt. Mix until combined. Bring the mixture to a simmer over medium-low hat. Cook for 20-25 minutes, stirring occasionally. The jam will thicken the longer you cook it. I allowed it to reduce about 25% before it was at the consistency I was looking for.

Remove from heat and add in the cinnamon and vanilla extract. Stir to combine. Allow to completely cool before transferring to an airtight container. Store in the refrigerator. It will last up to 2 weeks … if you have it around long enough!

Recipe slightly modified from: Rasa Malyasia


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