Banana Jam

In April this year, I went on holidays to Mauritius and stayed at Long Beach Resort in Belle Mare.  One morning at breakfast I found that they resort restaurant had banana jam as a condiment which brought back memories from my childhood. I haven’t been able to find banana jam in Australia, so upon arriving back home I decided to try and make my own.

I found a few good recipes online but in the end I adapted a banana jam recipe from De vous à moi which had some rum added in it. Whilst in Mauritius, I also visited a rum distillery called the Rhumerie de Chamarel so it was just as well that I had brought some of their rum back as I used it in this recipe.

Rhumerie de Chamarel, Mauritius

Chamarel Rum

Banana Jam with Rum

7 bananas sliced
300 grams of sugar
30 ml of rum
1 vanilla pod
Juice and zest of ½ a lemon
1 pinch of salt
300 ml of water


In a large casserole, heat water, sugar and salt with the lemon zest, vanilla pod split in two.

Bring to a boil and reduce for 5 minutes over high heat.

Then add the sliced bananas and let stew 30 minutes.

Blend the banana jam after removing the vanilla pod. Put on high heat, add rum and lemon juice.

Leave to simmer for 10 minutes to evaporate the alcohol.

Immediately pour into jars, close and allow to cool upside down.

Banana Jam with Rum