I learned how to make banana jam years ago. Bananas were marked down at the grocery store because they were getting spots. I was certain I would use them all before they turned and I didn’t. I really hate to see anything go to waste so I found a recipe that taught me how to make banana jam. Making jam isn’t difficult. There are several different ways you can make jam to store for the long term. You can freeze it. You can water bath can it. You can pressure can it. How you make the jam depends on the recipe you follow and the ingredients that you use. Some jam recipes require that you add pectin (powder or liquid) to help it set. If you don’t use pectin when it calls for it, your jelly or jam will be more like sauce.
My preferred method of making jam is to water bath can it. If you make freezer jam and you lose power, your jam will defrost and go bad. Using a pressure canner to pressure can foods isn’t something I enjoy. If you don’t do it correctly, it can blow up. I learned how to water bath can about twenty years ago and it’s a method I feel comfortable with by now. My grandmother (and mother) used to make jam and jelly and pour paraffin wax over the top to seal it and keep out bacteria. This method isn’t recommended any longer because it doesn’t work as well as canning to keep it free of bacteria.
How to make banana jam
Equipment
- Water bath canner
- Jar lifter
- 3 crystal jelly jars with new lids and rings
- 2 cups of mashed bananas (about 5 small)
- 2 cups sugar
- 2 tablespoons of lime or lemon juice
- Fill the water bath canner with water and bring to a boil.
- Wash the jars, rings, and lids.
- Fill the jars with very hot water.
- Put all the ingredients in a pan and stir occasionally.
- Let the jam boil for 5 minutes.
- Ladle the jam into the jam jars. Leave ⅛ inch head space (clear space) at top.
- Wipe the rim of the jar to make sure it’s clean.
- Put the lids and rings on.
- Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.
- Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter.
Once your jars are completely cool, you will need to check to see if they sealed. If you press down on the top of the jar lid and the lid has no give up and down, the jar has sealed. If the jar lid is slightly raised or you hear a pop when you press the lid down, it has not sealed. Jars that have not sealed must be refrigerated. Jars that have sealed are shelf stable and can be stored in the pantry.
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I didn’t even know there was such a thing as Banana Jam but it sounds yummy!
I never knew bananas could be turned into jam. Very cool, sounds refreshing, especially on warm summer mornings.
omg looks yummy! I can’t wait to try this!
Years ago, my grandmother and mom would make Banana jams, the traditional way. I think it involved some boiling, straining and then again further boiling till the jam reaches a thick consistency. The colour would turn a deep red somewhere along the way with no added food colours – The process was too lengthy and required lots of stirring around. Your post reminded me of those good old days. I might even try it out some day.
But I love your version too. Sounds really fresh and simple too.
I had no idea you could do this with bananas, thanks for sharing Ellen. Banana Jam looks like something even I could make
I found your site from the Problogger group writing project.
I’ve never heard of banana jam, but that sounds (and looks) amazing! My kids can’t get enough bananas as it is.
I’ve never thought of making banana jam. I usually make banana bread with my elderly bananas, but this would be a great new idea to try.
Oh yum! I would love this!
This would be amazing for peanut butter & banana sandwiches! Awesome idea!
I’ve never heard of banana jam, but it looks great! I think it’d be perfect instead of jelly on pb&js for the kids.
I’ve added this page to my StumbleUpon!
I’m a relative newcomer to water-bath canning, and now that I know how simple it is, I wish I had learned how years ago. So far, the spreads I’ve made include apple butter and jelly, blueberry jam, and clementine marmalade, but I love the idea of banana jam because bananas are available year-round, meaning I could make it any time. Thanks for sharing this recipe!
this looks delicious but I am terrified of pressure canners! I really want to learn though!
This sounds really yummy! I bet it’s fabulous with peanut butter!
Wow I can honestly say I have never tried Banana Jam. wow. That would be good with peanut butter or nutella!! Thanks for linking up to Friday Food Frenzy
I prefer doing jam with a water bath also. I never seem to have enough room for freezer jam. Plus jam makes such a great gift
I love your recipe, my kids love bananas!
I really like bananas, and think I’d enjoy this. I have done water bath canning in the past, but it’s been quite a few years.
Is it really that easy? I’ve always wanted to try canning, but thought it would be hard. Your recipe tells me otherwise. Thanks for sharing!
Some recipes are harder than others. This one is super easy though!
This looks doable! I have wanted to can. My Mom and Grandma both canned a lot. I remember listening to the lids popped as they sealed. If not we were eating lots of green beans. I wish I had a pot to try your recipe, but not I know for next time. I bet this is awesome on peanut butter.
It definitely is amazing!
I never heard of banana jam until now! I love making jams, I’ll have to try this one and let you know how it goes.
we have a lot of bananas in our house and this is a very cool idea!
I have never heard of banana jam! Will make this!! Yum!
It’s absolutely delicious!