Caramelized Banana Jam
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Prep Time
9 hrs 28 mins
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Cook Time
9 hrs 28 mins
Caramelized Banana Jam
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With the flavor of Bananas Foster, this jam is amazingly delicious on yogurt, toast, biscuits, pancakes, ice cream... And t's another way to use ripe bananas!
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Ingredients
- 2 cups granulated sugar
- ½ cup water
- 5 medium ripe bananas* see notes
- ½ teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
Instructions
- Combine sugar and water in a large (2 quart) microwave safe (pyrex)** bowl. Stir gently to combine. Cover bowl tightly with plastic wrap***, then poke 6-8 holes in plastic wrap to creating venting. Place bowl in microwave and cook on high power for 10 minutes.
- While the sugar/water mixture is cooking in microwave, thinly slice bananas. You want 3 cups total. Place bananas in a medium-large pot.
- After 10 minutes, mixture in microwave will be just barely turning color. Continue cooking for 2 minutes at a time until mixture is golden brown. Watch carefully during these last 5 minutes. Amount of time will depend on your microwave. Mine takes around 14-15 minutes to cook to a beautiful golden brown color.
- When mixture is golden brown, CAREFULLY remove from microwave with oven mitts. Mixture will be very hot! Holding bowl away from your face, pull back plastic wrap and immediately pour mixture into pot with bananas. Do not try to scrape the bowl as there may be some sugar crystals on the edges of the bowl. Just pour in as much as you can.
- Set empty bowl aside to cool for a 10 minutes, then fill with hot water and soak to clean.
- Cook banana mixture on medium heat till bubbly then reduce heat to a constant but low simmer and cook till jam is thickened and bananas begin to break down and become translucent. This usually takes about 15-20 minutes.
- Add the salt and remove from the heat. Stir in the lime juice and vanilla. Allow to cool slightly, then transfer to small clean jars. Serve with warm biscuits, toast, yogurt, ice cream… The jam will keep in the refrigerator for up to 1 month.
- Yields about 3 cups of jam.
Notes
- Recipe Adapted from The Cooking Channel* You want the bananas to be ripe but not soft and mushy. They can have lots of brown sugar spots but shouldn't be black. Don't try to use bananas that are still green in spots. They don't make a good banana jam.** After one reader tried the recipe and her bowl broke, I'm amending the recipe to say microwave safe "pyrex" bowl. Pyrex is made for to be heat proof and safe in the microwave. The only thing you want to be careful of with Pyrex, is not submitting it big temperature changes, for example from the microwave to the freezer.*** I recommend using a high quality plastic wrap that is suitable for the microwave. Most of the name brand wraps you find in the market have been test and will be labeled microwave-safe. You could also lay a piece of parchment paper over the top of the bowl for a similar effect.
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