Two weeks now we’ve all been fighting off the holiday cheer. As of yesterday the birthdays were officially finished for the year, and we’re two weeks into colds and stomach bugs. Last year Connor had an ear infection for Halloween, and Thanksgiving was an absolute disaster. When it comes to special occasions my family is cursed. This morning like every other morning there was no lack of chaos. Stephen ended up home early from work early sick, and the boys are sneezing and coughing. (and screaming like usual) Breakfast? Well I forgot to soak my grains for bread and although I could have just made some perfect pancakes, I went an even easier route. I’ve been thinking about Banana Jam for a week or so now. Since Connor decided he wanted a banana but ultimately would rather not eat it, I had a banana on hand. One banana, One damn fine treat.
This jam is rich, decadent, sweet and delicious. A one of a kind treat that perks up our usual sprouted grain toast, for a one of a kind toast experience. Strawberry jam is perfection but Banana Jamma? Its a unique treat. Intense and rich caramel flavor with the creaminess of a banana. Its delicious, Banoffee-esque and scrumptious! Great on toast, insane with peanut butter, and probably intensely wonderful on ice cream.
Brown Sugar Banana Jam
This is jam and butter all-in-one. Buttery, creamy, sweet and salty. I made this with only one banana, it made one 4 ounce jar which is perfect for us to use up quickly. For an 8 ounce jar double the recipe. Triple the recipe if needed. A batch much larger is a pain. You need to cook the sugar enough to thicken it and the “caramel” will burn if not tended to properly. A much larger batch would probably take 20 minutes of attendance vs. 10. If you have the patience give it a go, stop in and tell me how it went!
1 banana, the riper the better
1/4 cup dark brown sugar
1 tablespoon lime juice
2 tablespoons butter (see note)
Coarse sea salt, To taste
In a small pot combine banana, brown sugar, lime juice and butter. Whisk over medium heat for 5-8 minutes or until the sugar has dissolved and the the banana has softened. Adjust the heat as necessary to prevent burning. Using the whisk thoroughly smoosh the banana. Once the mixture is smooth-ish, you are simply thickening without burning. The mixture will bubble 3-4 minutes over medium heat and it should be about ready at this stage. Refrigerate and use within one to two weeks.