This isn’t really “preserves” (i.e. no vacuum seal), so it’s perishable and needs to be kept in the refrigerator. But I promise you’ll be scraping the bottom of the jar before it goes bad. Banana jam is delicious on just about anything: toast and English muffins of course, baguettes, pancakes, turkey sandwiches, baked Brie…plus it’s great stirred into curries and sauces like a chutney. I know it sounds persnickety, but it’s much better if you use freshly squeezed limes (I tried with the juice in the plastic lime-shaped bottle once and it just wasn’t the same).
Homemade Banana Jam
(I multiplied everything in this recipe by eight, and it made a dozen 8-oz. jars of jam; as written, this makes about one jar — yes, that math is a mystery to me, too.)
Ingredients (all quantities are approximate)
- 1/2 – 3/4 cup dark brown sugar (or 1/2 cup brown sugar and 1/4 cup regular sugar)
- juice of 2 limes (about 1/3 cup)
- 3 peeled overripe bananas
Combine lime juice and sugar in a pot and bring to a boil over medium heat (don’t let it scorch); add a small amount of water (1/4 cup or less) if needed to make a syrup. Slice the bananas and add to pot. Simmer the mixture for about an hour, stirring frequently and occasionally smashing the bananas with a potato masher or the back of a wooden spoon. Once it starts to thicken, remove from heat. It will thicken more as it cools. Put in jars or Pyrex or whatever.