Banana Jam

This is a little something I came up with to use up a bunch of freckly old bananas.  Normally I'd make a couple loaves of banana bread, but they take a long time to get rid of when you're low-carb!  (Well, that is unless I bring them into the office.)  Plus my hubby is always making these super healthy whole wheat loaves of bread on the weekends, and when you smear a slice of bread with this banana jam... well, this stuff smeared on anything would make it taste like banana bread :)

The idea for this recipe came from my Bananas Foster recipe from the New Orleans School of Cooking.  Enjoy!

6-7 bananas, overripe and freckly or brown, peeled and mashed
1 oz dark rum
ground cinnamon

Add the mashed bananas to a saucepan and heat over medium low, stirring.  Continue stirring until fruit reduces and becomes caramelized, about 15-20 minutes.  When the bananas look brown and mostly dry, they are done.

Remove pan from heat.  Add the rum to the pan and light a long match to ignite the rum.  Sprinkle the cinnamon into the flames.

When flame dies out, stir mixture together.  Taste for sweetness.  (Carefully!  It's very hot.)  Serve immediately or store in a glass jar for several weeks.

That's my jam!