Drunken Monkey Banana Rum Jam (Print Version)
# Ingredients:
→ For the Jam
01 -
3 large overly ripe bananas
02 -
2 tbsp lemon juice
03 -
1/2 cup granulated sugar
04 -
1/2 cup packed brown sugar
05 -
3/4 cup water
06 -
1 tsp vanilla extract
07 -
1 tsp cinnamon
08 -
2 tbsp rum or rum extract
# Instructions:
01 -
Peel the bananas and place them in a medium sized bowl. Use a fork to roughly 'chop' them up into chunks. Drizzle the lemon juice over them and set the bowl aside. The lemon juice will help prevent browning and adds a bright note to the final jam.
02 -
Add the water to a medium-large sized skillet over medium-high heat. Add in both the granulated and brown sugars, whisking consistently to dissolve, and bring the sugar water to a low boil.
03 -
Whisk in the prepared bananas, vanilla extract, cinnamon, and rum (or rum extract) until everything is well combined.
04 -
Reduce to low heat, and allow the mixture to gently simmer for about 30 minutes. Stir occasionally and mash the bananas more as they cook down. The mixture will gradually thicken as moisture evaporates.
05 -
The jam is ready when it easily coats the back of a spoon. Transfer the hot jam into clean glass mason jars and let cool before refrigerating. The mixture will continue to thicken as it cools.
06 -
Spread this delicious jam over toast, add a generous dollop over a stack of pancakes, or spoon it over several scoops of vanilla ice cream for a decadent treat.
# Notes:
01 -
This unique jam transforms overripe bananas into a luxurious spread with a hint of rum that elevates breakfast or dessert to something special.
02 -
For a family-friendly version, use rum extract instead of actual rum - you'll get all the flavor without the alcohol.
03 -
The jam will keep for up to 2 weeks when stored in an airtight container in the refrigerator.