This is so easy to make and will take breakfast to a whole new level, giving it some zing. We had this on English muffins, then on peanut butter sandwiches for lunch and drizzled over ice cream for dessert. Then we went to the vineyard and worked it all off. What a day.
You’ll want to use very ripe bananas, as they will be sweeter. Remember that old saying, “Bananas like the climate of the very, very tropical equator, so you should never put bananas, in the refrigerator.” WRONG!!
Putting bananas in the refrigerator will cause their skins to turn dark brown in 24 hours, since the cold damages tissues in the peel, and these tissues then release browning enzymes. But the dark skin won’t affect the texture or flavor of the flesh, which in fact will ripen more slowly because of the enzymes that convert starch into sugar work more slowly in the cold. So, if you have bananas that are already as ripe as you want them to be, go ahead and refrigerate them.
Anyway, you will love this jam, it’s excellent and a great combination of flavors.
Combine brown sugar, granulated sugar and fresh lime juice in a saucepan; bring to a boil.
Add 3 medium peeled and sliced overripe bananas. Reduce heat to medium-low; cook for 45 minutes or until slightly thick, mashing bananas occasionally with the back of a spoon. Stir in butter. The mixture will thicken as it cools.
I think it would have been incredible with cream cheese on the English muffins as well.
Quick Banana-Lime Jam
Ingredients
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- 3 overripe bananas, sliced
- 2 Tablespoons butter
Directions
- Combine brown sugar, granulated sugar and fresh lime juice in a saucepan; bring to a boil.
- Add 3 medium peeled and sliced overripe bananas. Reduce heat to medium-low; cook for 45 minutes or until slightly thick, mashing bananas occasionally with the back of a spoon. Stir in butter. The mixture will thicken as it cools.
