Small Batch Refrigerator Banana Jam

A couple weeks ago, I had that very familiar problem when it comes to bananas - a couple of them had gotten unpleasantly over-ripe for eating out of hand, but it wasn't actually enough to be used to make banana bread.

I was almost resigned to just letting them feed the compost when I thought about turning them into a fast fruit jam.  Nothing fancy - just something to slather on a slice of toast or some pancakes.   If it didn't work out, so what? All I had to lose was some sugar and a couple over ripe bananas, right?

I think it worked well - the result is a rich banana flavor, and there is just enough to be enjoyed for a couple weeks.  I liked it best in a peanut butter sandwich, and on a stack of French toast (yum).  I think it might make a rather nice ice cream topping, too!

I did make one error when I made it -  I should have skimmed off the foam created while simmering before I put it into jars.

I didn't, and that did make it less attractive than it should have been, but as far as I can tell that didn't impact the flavor at all.

Small Batch Banana Jam

To determine amounts, first mash the banana and measure how much mashed fruit you have (I mashed mine straight into a measuring cup with a whisk).  I got 1 1/2 cups of mashed banana, so all amounts are 1 1/2:

1 1/2 cups mashed banana
1 1/2 cups sugar
1 1/2 Tablespoons lime or lemon juice (I used lime)
1 1/2 teaspoons Chinese 5-Spice (you can use pumpkin spice or apple pie spice or whatever blend  you prefer, instead)

Combine everything in a saucepan and simmer on medium-low, stirring frequently, until it bubbles. Keep stirring for about 5-8 minutes, until it thickens (it will coat the spoon and 'ooze' off instead of pouring off.

Let cool slightly and then put into clean, sterilized mason jars or other refrigerator container. Cap, and store in the refrigerator.

I am unsure how long this will be good - at least a couple weeks, but I would suggest enjoyig it frequently and with gusto rather than letting it go forgotten in the refrigerator.  It's easy enough to make more, and over-ripe bananas are always an issue, aren't they?