From the recipe collection
Morado Banana Jam
Ripe morado bananas cooked with muscovado, calamansi, and a little butter into a smooth red-banana refrigerator jam.
- Prep time
- 15 min
- Cook time
- 30–40 min
- Yield
- Makes about 3 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Mash bananas smoothly and mix immediately with calamansi to limit browning.
- Combine banana, sugar, salt, and 1/4 cup water in a heavy non-stick pan.
- Cook over medium-low heat, stirring continuously once the mixture begins bubbling.
- Lower heat as it thickens and scrape the corners where banana sugar scorches first.
- Cook until a spatula leaves a clear trail for 2 seconds and the jam holds a mound.
- Stir in butter and vanilla and remove from heat.
- Spoon into clean jars, cool quickly, cap, and refrigerate.
- Use within 2 weeks and always use a clean dry utensil.
