Banana Jam

I don't buy or eat much jam but if I must make it, I would employ a fruit that has enough natural sugars built-in and not lay a finger on sweeteners, natural or otherwise. Bananas best meet the criteria. They are cheap and ever present in most homes. I tend to buy large quantities at a time and by the end of the week, am inevitably left with very brown fruit that no one wants to eat which is exactly what this recipe needs. So, the next time you have too many or overly ripe bananas, make jam!


Ingredients (approximately 1 1/2 cups)

5 really ripe bananas

1/4 tsp sea salt

Flavour add ons (optional): cinnamon, cardamom, nutmeg, ginger, vanilla, orange zest, nuts, coconut, chocolate, espresso, etc. 


Roast bananas in a 425F oven or place them in a glass bowl and microwave for 2 to 5 minutes until they release their liquid. Transfer the bananas/liquid to a fine strainer, and strain the liquid into a small saucepan, gently mashing the bananas with the back of a large spoon. Cook down the liquid over medium heat until reduced by half. Add back the bananas and let the mixture cook down until it leaves the sides and starts coming together. Flavour as you please and spoon into jars. Refrigerate and use within a few days. 

These taste delicious sandwiched with peanut butter!