Banana Jam Recipe
Toss any overripe bananas you have sitting around into this naturally sweetened, five-ingredient, healthy and incredibly easy banana jam. You'll be looking at PBJ in a whole new way!
Servings: 20 servings (approx)
Heavy bottomed saucepan
- 8 Medjool dates (pitted and chopped into small bits. You can use another date variety, but some dates are less sweet so use more if needed)
- 4 very ripe bananas (peeled, and broken into pieces)
- 2 tbsp maple syrup
- 1 tsp ground allspice
- 1 tsp pure vanilla extract
Blend the chopped dates with ½ cup water into a paste.
Place the dates and the chopped bananas in a heavy-bottom saucepan along with the maple syrup. Mash everything with a potato masher or a spoon. Lumps are fine but if you don't want them just mash more thoroughly.
Turn on the heat and keep it at medium-low. Heat the jam mixture, stirring constantly, until it comes to a boil. Continue cooking, keeping a close eye and stirring every few minutes.
When the jam darkens and gets quite thick and begins to pull away from the sides and bottom, add the allspice and vanilla. Mix well and turn off the heat.
Cool the preserves thoroughly before eating or storing.
Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 159mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg