When my banana bunches ripen, they ripen from the top down and it happens rather fast. While I mostly freeze the bananas that over-ripen before we can eat them, I had a thought that a banana jam might be an interesting twist with hazelnut chocolate on s'mores.
1 cup evaporated cane sugar
3 cups over-ripe bananas, diced
1/3 teaspoon salt
2 teaspoons lime juice
1 1/2 teaspoon vanilla extract
Mix the sugar and 2 tablespoons water in a heavy-bottomed saucepan. Heat the sugar mixture on medium-high heat, swirling the pan until the mixture caramelizes. Once it reaches a caramel-brown color, turn the heat to medium-low and carefully add the bananas. Stir with a wooden spoon, simmering gently until the bananas break down, 15-20 minutes. Stir in the salt and remove from the heat. Allow to cool slightly before stirring in the lime juice and vanilla. Adjust seasonings to taste.
Variation: add cinnamon to taste.
The jam will keep in the refrigerator for up to 1 month. Makes 2+ cups.
based on a recipe from Biscuit Love
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