Banana Jam…French Caribbean Style

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Last Updated on December 17, 2020 by Chef Mireille

Banana Jam…French Caribbean Style

This jam is commonly eaten for breakfast with toast in Martinique, Guadeloupe, Dominica, St. Lucia and to a lesser degree, other Caribbean islands.

Though the Caribbean is a diverse region of different languages, cultures and customs, we are often lumped into one category as though we were one nation.

While I embrace Caribbean unity as a whole, I also celebrate the diversity of the different Caribbean islands. I’m really lucky in that I have family from most of the Caribbean diaspora within 2 generations of my family including, Dutch, British and French islands and technically even the Spanish islands since Dominican Republic and Haiti share the same island and I’m half Haitian.

The French Caribbean

This week I will be presenting three recipes from three different cultural regions of the Caribbean. Today we are starting off with the French Caribbean. Technically speaking, the only French Caribbean islands are Martinique, Guadeloupe and 2/3 of St. Martin (the other 1/3 belongs to the Dutch and is spelled as St. Maarten).

However, there are other island nations that have ties to the French. Haiti is a French and Creole speaking island and were once colonized by the French, but as the first independent black nation, they haven’t been under French control for over 200 years.

However, there are many culinary similarities between Haiti and the other French islands. St Lucia and Dominica, though they received their independence from the British and English is the official language, were under French control for many years. For this reason, they also speak a French based creole called patois and again, you will find cuisine similarities with other French islands.

Now you know what I mean when I talk about the French Caribbean, let’s get to today’s recipe.

Jam Varieties

Banana is the not the most common fruit we think of in the jam conversation – berries and pulpy fruit like mango, peach or papaya are more common. However, Banana Jam…French Caribbean Style is very common in the French Caribbean for breakfast with toast and coffee. Depending on the sweetness of the bananas, it can be VERY SWEET so be mindful how ripe your bananas are. However, it’s also a great use of over ripe bananas, but then just reduce the sugar content a bit to compensate.

I like pairing the banana toast with cheese. The salt in the cheese is a good contrast to the sweet banana jam.

Banana Jam LR 3

The consistency is a little different than other fruit jams. It’s almost like a very tight applesauce.

Banan Jam LR 3
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4 from 6 votes

Banana Jam…French Caribbean Style

Banana Jam…French Caribbean style infused with rum and nutmeg is a perfect way to start the day!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Jam
Cuisine: Caribbean
Servings: 30
Calories: 63.66kcal


  • 3 large bananas about 20 oz.
  • 1 1/2 cups sugar
  • 1 tablespoon rum
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon lime juice
  • 4 tablespoons water


  • Peel and slice bananas.
  • Combine all ingredients in a heavy bottomed pot. Bring to a boil.
  • Reduce to a medium low simmer and cook for about 15-20 minutes, until the jam starts to pull away from the sides of the pan.
  • Remove from heat and chill.
  • Pour into glass jars and store in the refrigerator.



If you’ve over cooked the jam and it chills too hard with the sugars crystalliziing, simply add a little water and stir until water is incorporated.


Calories: 63.66kcal | Carbohydrates: 16.15g | Protein: 0.14g | Fat: 0.05g | Saturated Fat: 0.02g | Sodium: 0.35mg | Fiber: 0.32g | Sugar: 14.8g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
Banana Jam LR



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Reader Interactions


  1. Mir, as I have said I so enjoy your intros and loved reading about Caribbean and the whole difference there is. I think for an outsider it is quite difficult to see the difference. So I loved that you took time to write about it. Guess it happens all the time with our Indian states. Coming to the jam, must say banana sounds out of the world to be made into a Jam and I love how that slice of bread looks inviting with jam on it. Will surely try this. Can I skip Rum as such or is it mandatory?

  2. Banana Jam…never heard of it………..completely new to me………It looks delicious and healthy……….bookmarking this

    • it is truly a uniquely French Caribbean regional recipe but I am sure you will love it but just be mindful of the sugar content depending how ripe your bananas are

  3. I would never think of jam and banana in the same sentence but this looks easy enough to try. And I think it would be great with some salty cheese. Loved your intro about the history of the region.

  4. I love sweet spreads and Jams, but never tried or had banana. It is intriguing and looks delicious. Def bookmarking it. 🙂

  5. I loved reading your intro Mir but will prefer to re read it on laptop before I say anything on it. The jam is unusual. Goans too make jam out of bananas but it is different. I will love to try this jam.

  6. I remember making banana jam in the starting days of my blogging. Your version sounds more exotic and with rum must have tasted just amazing.

  7. Love this! I’m helping a surplus charity and just got a load of bananas and made muffins but defiantly going to try some of this jam – no rum as its for the volunteers- but might try some more spices. I’m from Trinidad and never heard of this thanks and I love the intro , smiles Rx

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