Drunken Monkey Banana Jam (Alcohol-Free!)
A sweet, tropical, and easy-to-make banana jam with a hint of "drunken" flavor from pineapple juice or rum extract, perfect for gifting or enjoying on toast and more.
Equipment
- Medium saucepan
- Fork or potato masher
- small plate for testing set
- Jar(s) clean, for storage
Ingredients
Main ingredients
- ripe bananas, mashed The riper, the better! They'll be sweeter and mash up like a dream.
- pineapple juice or rum extract This is where the "drunken" magic happens, without any actual alcohol! Pineapple juice gives a lovely tropical tang, and rum extract adds that signature warm, spiced note.
- sugar Just enough to sweeten and help with the setting process. You can adjust this to your liking.
Optional ingredients
- lemon juice A little squeeze can brighten up the flavors and help the jam set nicely.
- shredded coconut If you’re a coconut lover like I am, a sprinkle of this adds a wonderful texture and tropical vibe.
- spices like cinnamon or nutmeg These are like little flavor boosters! A pinch of cinnamon or nutmeg can add such warmth and depth.
Instructions
- Mash your ripe bananas in a medium saucepan until mostly smooth.
- Add the pineapple juice or rum extract, optional lemon juice, sugar, and any chosen spices.
- Stir everything to combine and place over medium heat.
- Bring to a gentle simmer, stirring frequently. Cook for 15-25 minutes, or until thickened. Stir in shredded coconut during the last 5 minutes of cooking if using.
- Test for set: spoon a small amount onto a pre-chilled plate. If it wrinkles when pushed, it's ready. If not, simmer longer.
- Ladle the jam into clean jars, leaving headspace, and let cool before sealing.
Notes
Store sealed jars in a cool, dark place for up to 2-3 weeks. Refrigerate after opening and consume within 2-3 weeks.