Drunken Monkey Banana Rum Jam

Drunken Monkey Banana Rum Jam is a luscious, indulgent spread that transforms your breakfasts and desserts into delightful culinary experiences. Combining the sweetness of ripe bananas with a splash of rum and a hint of lemon, this jam is not only easy to make but also incredibly versatile. Use it on toast, pancakes, or even ice cream for an instant tropical twist. Perfect for using up overripe bananas, this jam makes for a wonderful homemade gift packaged in mason jars. Impress your family and friends with this unique treat that captures the essence of summer in every bite!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Desserts Cuisine: Tropical Keyword: For added depth of flavor, consider incorporating spices like nutmeg or ginger. Adjust sugar levels based on your taste preference; feel free to reduce if desired. Store any unused jam in an airtight container for up to 2 weeks in the fridge or freeze for up to 6 months. Servings: Approximately 10 servings Calories: 70kcal Author: Tisha

Ingredients

3 large overripe bananas
2 tbsp lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup water
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp rum (or rum extract)

Instructions

Peel and roughly chop the bananas in a medium bowl. Drizzle with lemon juice and set aside.
In a medium-large skillet, heat water over medium-high heat and whisk in both sugars until dissolved. Bring to a low boil.
Stir in the chopped bananas, vanilla extract, cinnamon, and rum; mix well.
Reduce heat to low and simmer for about 30 minutes, stirring occasionally and mashing the bananas as they cook until thickened.
Transfer to glass mason jars and refrigerate. The jam will thicken as it cools.

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