I stumbled across this Banana Jam recipe from The Framed Cooks. Thank you for the share as it’s now one of my favourites!
I was on the hunt to try something different with over ripe bananas; I would usually create a banana smoothie, bake a loaf of banana bread, bake a banana cake, or simply dice them up and add them to my breakfast to prevent them from making their way to the bin. If you’re looking for something different, look no further and try making Banana Jam.
What do you need?
- 3 ripe bananas
- Lemon juice from one lemon
- 1/2 cup brown sugar
- 3 tablespoons butter
- 1-2 teaspoons cinnamon
- 1 teaspoon of vanilla essence
Banana Jam steps:
- Mash the bananas and put in a small saucepan with the lemon juice, sugar and butter.
- Bring it to a simmer over medium heat and then turn to low. Simmer for 20-minutes, stirring every five minutes or so.
- Turn off the heat and let it cool until it’s just cool enough to taste.
- Add the cinnamon and vanilla by 1/2 teaspoons – to your acquired taste – and stir into the jam mixture.
- Then let the jam cool completely to room temperature – it will thicken up as it cools.
- Once cooled, your banana jam is ready for your toast, pancakes or even on your muesli. Don’t forget to keep it refrigerated (shelf-life approximately 1-week).
Preparation Time: 10-minutes
Cooking Time: 25-minutes
Serves: Average jam jar size