Thursday, July 18, 2013

Banana Jam

I was introduced to banana jam by the mom of my daycare kids, Jackie. She knocked this one out of the park. I begged her to share the recipe and she said YES! So here it is:

This, my friends, is ooey gooey toasty warm flavorful goodness!

Banana Jam

3 bananas, sliced very thin
1/3 cup water
1 cup sugar

Cook sugar (yes, sugar only) over medium heat until the sugar mostly melts and turns light brown. Add water. Adding the water may make the sugar hard, but don't panic. It will gradually dissolve. Add bananas and cook over low heat until there are little to no banana chunks.

Put jam in canning jars. If you don't have any canning jars, don't stress. Just put the jam in some tupperware containers and refrigerate. No worries on expiration dates... you'll go through it fast!

Jackie also brought us Thomas English Muffins. A limited edition... banana bread. Oh, I'm telling you these little delights are amazing. I topped my toasted english muffin with peanut butter and banana jam. Because of the banana bread english muffin and the banana jam, you might think the banana flavor would be overpowering, but it really isn't. It was a perfect blend of peanut butter, banana and english muffin.

1 comment:

  1. I LOVE bananas!!!! Have bookmarked this for cooler days - definitely making some.


We love comments!