Drunken Monkey Banana Rum Jam
A bold and tropical banana rum jam made with bananas, mango, pineapple, and a splash of dark rum. Sweet, slightly boozy, and irresistible.
Ingredients
- 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.