Winter Canning: Banana Sauce

I love to cook and can (duh.) but in the Winter, canning sometimes falls by the wayside.  I can dried beans in the Winter to replenish our supply, but other than that, there’s not a whole lot of produce begging to be canned.

So when I ended up with a batch of dangerously ripe bananas for the second time in two weeks, I started to investigate whether or not it is feasible to can bananas.

As it turns out, there are ways to do it, and this is one of them. I found several recipes for banana jam, banana’s foster jam, or brown sugar banana jam. So I combined them all to make what I call a sauce: it’s looser than a jam, and is meant to be spooned over ice cream or cake. Or anything, really.

And I have to tell you, the result of this experiment is a caramel-colored jar of banana heaven. Rum extract and cinnamon give it the classic “banana’s foster” flavors, and ripe bananas boost the flavor even more.

So if you end up with a bunch (ha!) of ripe bananas, think about mixing up a batch of this sauce.

Spiced Banana Sauce

Ingredients:

  • 10 ripe bananas, peeled and diced
  • 7 Tbsp. lemon juice
  • 1 tsp. fruit fresh (optional)
  • 3 C. granulated sugar
  • 2 C. dark brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. butter
  • 2 Tbsp. powdered pectin
  • 2 tsp. rum extract

Step 1: Dice the bananas and place in a large pot. If you are canning this, get your canner, jars, and lids ready. Sprinkled the lemon juice over the bananas and stir. I did not use fruit fresh for this recipe, not because I didn’t want to, but because I thought I was out. As it turns out, I had a whole new jar tucked away in my pantry. Oh well! If you are using fruit fresh, sprinkle it in with the bananas and lemon juice, and stir to coat the bananas.

blog 083Step 2: Add the sugars, cinnamon, and butter. Heat on medium until the sugar goes from this:

blog 084to this:

blog 085Step 3: Bring the mixture to a boil. Once at a boil, add the pectin. Return the mixture to a boil and boil hard for 2 minutes.  Remove the pot from the heat and stir in the rum extract. Let the mixture sit for about 5 minutes before ladling into hot jars.

Step 4: Fill the jars to 1/4″ headspace. Put on the lids and screw bands and place in the canner. Process for 10 minutes.

blog 086This stuff is to die for spooned over homemade frozen yogurt. in fact, it’s so good, I’m going to share my homemade frozen yogurt recipe on Wednesday! No ice cream maker required!

The Wife

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10 thoughts on “Winter Canning: Banana Sauce

  1. Looking forward to the frozen yogurt-no ice cream maker required recipe. I’ve been wanting an ice cream maker so I could make frozen yogurt. I have a couple of recipes that look wonderful and am anxious to try them.

  2. I’m good with that for now. If my frozen yogurt recipes turn out well with your directions, I’ll give you the list of ingredients.

    • It is found in the baking aisle of most grocery stores. You could use regular rum, but you’d have to add more, and add it during the cooking time so the alcohol can cook off. I don’t know how (if at all) this would affect the processing time if you’re canning it. The extract is a more concenteated flavor, which is why I used it here.

  3. i am intrigued…last year i made banana jam but kept finding sketchy instructions for processing them…did you water-bath can these?

    we ALWAYS have too many bananas around here and there are only so many ways to force banana bread on the people!! this looks awesome!!

    thank you!!

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