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