Begin by peeling the 6 medium ripe bananas and placing them in a medium-sized bowl. Using a fork, roughly mash the bananas until they're chunky but not puréed. Drizzle 2 tablespoons of lemon juice over the mashed bananas to enhance their flavor and prevent browning, then set the bowl aside while you prepare the syrup mixture.

In a medium-large skillet, add ½ cup of water and turn the heat to medium-high. Stir in ½ cup of granulated sugar and ¾ cup of brown sugar, whisking consistently until the sugars are fully dissolved. Bring this mixture to a gentle low boil, which will take about 5 minutes, and watch for it to start bubbling softly.

Once the sugar mixture reaches a low boil, whisk in the prepared bananas along with 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 2 tablespoons of rum. Stir well to combine all the ingredients; you'll notice the syrup turning a lovely golden hue as the bananas blend in.

Lower the heat to low, allowing the mixture to gently simmer. Cook for about 30 minutes, stirring occasionally. As it simmers, mash any larger banana pieces against the side of the pan with your spoon to achieve a smoother consistency. Keep an eye on the color and thickness, aiming for a jammy texture that coats the back of a spoon.

Once the jam has thickened sufficiently, it should easily coat the back of a spoon. Carefully transfer the hot Drunken Monkey Banana Rum Jam into clean glass mason jars. Allow the jam to cool to room temperature before sealing. Refrigerate the jars, where the jam will continue to thicken as it cools down.