Well, I came across a recipe that not only took care of the lone banana, but helped re-stock our jam supply for the week too. Cat on Neo Homesteading had concocted a super-small batch preserve rich with butter and brown sugar that looked like bananas Foster in a jar, only better. I took that idea and tweaked it just a tad to give it an adult spin - all it takes is a dash of spiced rum! After researching a bit I discovered you could can it in a waterbath, so if I find myself with the lone banana dilemma again I may can a jar for the holidays. For now, though, this one is ours!
Shared with Gluten Free Fridays and 12 Weeks of Christmas Treats
Tipsy Brown Sugar Banana Jam
Makes ½ cup
1 large banana, the riper the better
¼ cup dark brown sugar
1 tbsp lemon juice
1 tbsp salted butter (or ½ tsp butter flavouring, for vegan)
¼ tsp sea salt
1 tbsp spiced rum (Capt. Morgan is gluten free)
- In a small pot mash together banana, brown sugar, lemon juice and butter (if using flavouring wait until after cooking).
- Cook over medium heat for 10-15 minutes, until thick and dark caramel coloured.
- Remove from heat and stir in the salt and rum (and butter flavouring if using).
- Refrigerate and use within one to two weeks or can in a water bath canner for 40 minutes.
Total Fat: 1.5 g
Cholesterol: 3.9 mg
Sodium: 13.2 mg
Total Carbs: 13.2 g
Dietary Fiber: 0.4 g
Protein: 0.2 g