Saturday, November 15, 2014

Tipsy Brown Sugar Banana Jam - Toast Topper #50 #12WksXmasTreats

I love recipes that manage to finish off the last bits of something. Not just those that you can throw in the last half-cup of rice, spoonful of peanut butter or carrot stick into, but those that seem to revolve around that lonesome ingredient in your kitchen that's too piddly to stand on it's own. After all the Baked Banana Spring Rolls I rolled and baked last week, I still had a single, almost-black banana on the counter and no idea what to use it for. All I knew was that there was no way I was going to toss it if possible, and that if I froze it, it's fate would have been essentially sealed to the graveyard known as our deep freezer (seriously - I have stuff in there I seriously need to use up).

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!

Tipsy Brown Sugar Banana Jam

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)
  1. In a small pot mash together banana, brown sugar, lemon juice and butter (if using flavouring wait until after cooking).
  2. Cook over medium heat for 10-15 minutes, until thick and dark caramel coloured.
  3. Remove from heat and stir in the salt and rum (and butter flavouring if using).
  4. Refrigerate and use within one to two weeks or can in a water bath canner for 40 minutes.
Amount Per Serving (1 tbsp)
Calories: 58.1
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