This jam tastes like bananas and cinnamon with a hint of lemon! It’s such a great way to use up ripe bananas and doesn’t even contain refined sugar.
At first, banana jam might sound a little … unusual! But I strongly advise you to give this a try. It’s so so delicious and cinnamony and not to sweet. Tastes super nice just spread on vegan (or regular) butter or I love it on top of peanut butter. What would you like to eat this jam on?
Many years ago my friends and me often went out for breakfast to this one specific cafe on the weekend. It wasn’t that their breakfast was so different to other places but they had a little jam buffet going on. There were five or six homemade jams and you could take as much and as often as you wanted in those little edible waffle cups. Such fun! And one of their flavors was banana jam!
So since then, every now and then when I have some leftover bananas and I don’t feel like turning them into banana bread or freezing them for nicecream or a smoothie bowl, I make this jam. I mean, don’t you also always buy bananas and somehow don’t go through them fast enough before they get too ripe? I like eating bananas a lot BUT I only really like them when they’re just not green anymore. So especially once they start getting little brown spots on the peel, I’m not gonna eat them just like that anymore so I’d rather turn them into something else.
This jam contains no refined sugar but instead I used coconut sugar. I love cooking with coconut sugar and I love the note of caramel it brings to dishes. I have made this jam quite a few times and it keeps well in the fridge, and also in the pantry once sealed properly. By pouring the piping hot jam into a clean jar and sealing it immediately, it creates a suction which will stop it from spoiling before it opens.
Will you make this delicious jam soon? Or how about my Vegan Chocolate Banana Muffins ?
Refined-sugar free Banana Jam
This jam tastes like bananas and cinnamon with a hint of lemon! It's such a great way to use up ripe bananas and doesn't even contain refined sugar.
Peel the bananas and cut into very small pieces. Add to a pot together with the juice of one lemon, coconut sugar and ground cinnamon. Mix well.
Let stand covered for 3 hours.By letting the fruit and the sugar sit together undisturbed, it softens it and liquid forms to create the jam.
Bring to a boil, lower the temperature and simmer for about ten minutes. Stay close by and stir every now and then.
Pour into jar(s) previously washed with hot water. Enjoy!
The recipe makes enough to fill a medium-sized jam jar.