Drunken Monkey Jam – Lamsophie

Ingredients:

3–4 large ripe bananas , chopped (the riper, the better for natural sweetness and caramelized flavor)

Juice of 1 lime (balances sweetness and prevents browning)

½ cup granulated sugar (adds structure and enhances sweetness)

½ cup brown sugar (provides depth and molasses-like richness)

¾ cup water (dissolves sugars and sets consistency)

1 teaspoon vanilla extract (warms and aromatizes the jam)

1 teaspoon ground cinnamon (adds warmth and spice)

2 tablespoons rum (optional, for a boozy kick; use dark or spiced rum for complexity)

Step-by-Step Instructions:

Prep:

Peel and chop bananas into 1-inch pieces.

Combine Ingredients:

In a medium saucepan, mix bananas, lime juice, both sugars, water, vanilla, cinnamon, and rum (if using).

Cook the Jam:

Bring to a boil over medium-high heat, stirring to dissolve sugars. Reduce heat to low and simmer for 20–25 minutes , stirring occasionally. The mixture will thicken as water evaporates.

Test for Doneness:

To check readiness, place a spoonful on a chilled plate. If it wrinkles when pushed, it’s set. If not, simmer a few more minutes.

Cool and Store:

Let cool slightly. Transfer to a jar. Store in the fridge for up to 2 weeks.

What Makes It Special:

This Drunken Monkey Jam is a playful twist on classic banana jam , infused with warm spices and a boozy rum kick. The ripe bananas caramelize into a rich, velvety base, while the cinnamon and vanilla add warmth. Perfect for pancakes, yogurt, or even as a glaze for pound cake, it’s a grown-up treat that’s surprisingly easy to make. Omit the rum for a kid-friendly version, or double down on the alcohol for a sophisticated dessert pairing!

Pro Tips:

Use a silicone spatula to scrape the bottom of the pan for even cooking.

For a smoother texture, blend the cooled jam in a food processor.

Serve With:

Warm pancakes or waffles.

Vanilla ice cream for a boozy sundae