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
- 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.
- 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.
- 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.