Simple banana jam

Take those overripe bananas sitting on your counter and turn them into a smooth, sweet spread everyone will want at breakfast. The natural sweetness shines through, making it awesome on toast or as a topper for your favorite treats.

I pretty much make this banana spread every time I find a bunch of bananas that got way too spotty. What started as a way to not waste food is now a family favorite. My kids love when I break out the big pot!

Ingredients

• 2 tablespoons lemon juice: Gives it some zing and helps keep it fresh
• 2 cups sugar: Boosts the sweet banana flavor and makes it last longer
• 2 cups mashed ripe bananas: Their extra sugar makes this spread nice and sweet

Easy Step-by-Step Instructions

Final Sterilization:

Pop your sealed jars in a massive pot of boiling water. Make sure they're fully covered. Let them boil for 10 minutes so they'll last ages.

Jar It Up:

Pour the super hot jam into super clean Mason jars. Leave a little bit of space at the top so it settles right. Wipe the rims clean and close them tight.

Cook the Jam:

Put your pot on medium. Stir a bunch and bring it to a boil. Once it's bubbling, lower the heat. Simmer 5 minutes, stirring so nothing sticks.

Mix It Together:

Throw your mashed bananas, sugar, and fresh lemon juice in a heavy pot. Grab a wooden spoon and gently mix until everything's combined.

Get Ingredients Ready:

Mash up those super ripe bananas with a fork or potato masher until creamy. Make sure you've got exactly 2 cups!

The trick is to pick bananas that are really brown. They'll be a lot sweeter and smell amazing when they cook. My favorite memory is of my grandma humming old tunes while making this in her kitchen.

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Storing and Enjoying

Once you open a jar, stash it in the fridge and it'll stay good for about a month. It'll get a bit thicker when chilled but goes soft again at room temp. Want the perfect texture Leave it out for a few minutes before spooning some out.

Tasty Variations

Looking to jazz it up Add half a vanilla bean (scraped out) or a shake of cinnamon as it cooks. Once it's off the heat, toss in 50g of chopped dark chocolate for an awesome banana-chocolate combo. Want it tropical Go for a quarter cup of shredded coconut.

Fun Ways to Use It

This jam's good for way more than toast. Spoon it over pancakes, waffles, or crepes. Mix a dollop into plain yogurt. Use it as a sneaky layer in banana trifles or stuff it in muffins for a sweet surprise. You can even swirl it through custard to make homemade ice cream.

Frequently Asked Questions

→ How can I stop the jam from burning during cooking?

Stir often and keep the heat low to ensure the jam doesn't stick to the bottom or burn.

→ How long will this jam last?

With proper sterilization and storage in a cool, dark place, this jam can last up to a year.

→ Can I swap out the sugar?

Absolutely! You can use honey or coconut sugar, but the flavor and texture may change a bit.

→ What type of bananas work best for this jam?

Overripe bananas, almost too soft, give the best sweetness and flavor for a rich jam.

→ Why should I add lemon juice?

Lemon juice naturally preserves the jam, enhances its taste, and helps create the right texture.