Description
A bold and tropical banana rum jam made with bananas, mango, pineapple, and a splash of dark rum. Sweet, slightly boozy, and irresistible.
Ingredients
Scale
- 3 cups ripe bananas (mashed)
- 1 cup pineapple (diced (fresh or canned in juice))
- 1 cup mango (diced)
- 2 cups granulated sugar
- 1/4 cup dark rum
- 1 tbsp lemon juice
- Optional: 1 tsp cinnamon (vanilla extract, or nutmeg)
Instructions
- In a large saucepan, combine mashed bananas, pineapple, mango, and sugar.
- Cook over medium heat, stirring regularly, until the mixture begins to bubble.
- Add lemon juice and cook for 10–15 minutes, stirring to prevent sticking.
- Stir in dark rum and cook another 5–10 minutes until thickened.
- Test the jam by placing a small spoonful on a chilled plate; if it wrinkles, it’s done.
- Sterilize jars, then fill with hot jam, leaving 1/4-inch headspace.
- Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
- Let jars cool and store in a cool, dark place. Refrigerate after opening.
Notes
-
Bananas should be ripe but not overly brown.
-
For an alcohol-free version, substitute rum with pineapple juice or rum extract.
-
Add-ins like shredded coconut or cardamom can personalize the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Jam & Jelly
- Cuisine: Caribbean-Inspired, Tropical Fusion
Nutrition
- Calories: 55