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
- 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.
Step 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.