I'd never considered making jam with bananas, presumably since they're used for so many other things.
I used that let-it-be mentality in this recipe: Bananas should be peeled and roughly broken up to fit into a pot. Mash in the white and brown sugar until it gets syrupy. Add a splash of water, lime juice, and salt to the pan and cook over medium-low heat. Cook for 10 to 15 minutes over medium-low heat, or until a spoon leaves a trail in the pan. Stir in the black rum and vanilla essence after removing the pan from the heat.
Ingredients
6 large bananas, broken in half (22 to 24 ounces post-peeling
2 tablespoons brown sugar or 1 1/4 cup granulated suga
2 limes' juice
tablespoons water 1/2 teaspoon salt
1 teaspoon extract de vanill
Instructions
1. In a medium pot, combine the bananas and sugars. Mash the fruit with a fork until it's chunky and the sugar is syrupy.
2. Bring to a low simmer over medium-low heat. Combine the lime juice, water, and salt in a mixing bowl. Cook for another 10 minutes at a low simmer, stirring periodically, until slightly thickened. Remove the pan from the heat and add the vanilla extract.
3. Fill jars halfway with hot jam. I just cover it with a lid and store it in the fridge.
Enjoy.