Banana Marmalade

I’ve been experimenting with different types of marmalades and jams—practically any fruit may be used to make some form of spread. This recipe comes from Elizabeth Field’s book Marmalade: Sweet and Savory Spreads for a Sophisticated Taste.


3 ripe bananas, peeled and thinly sliced
1/2 cup plus 1 tbsp. freshly-squeezed orange juice
Juice of 1 lime
3/4 cup granulated sugar
1 stick cinnamon
1/2 vanilla bean, split open lengthwise
Pinch of salt

  1. Place the bananas, orange juice, lime juice, sugar, cinnamon stick, vanilla bean, and salt in a medium, heavy-bottomed saucepan. Bring to a boil over high heat.
  2. Reduce the heat to very low and simmer, stirring often, for 15 minutes, or until the marmalade is thick. Watch carefully that it doesn’t burn.
  3. Let cool and ladle the marmalade into an airtight container. (I like to use glass Weck jars.) This marmalade will keep in the fridge for about 3 weeks.