This banana jam recipe is great to make any time of year, especially since bananas are so inexpensive. You have never had such a delicious peanut butter and banana sandwich as one made with this jam! This preserve is a fantastic edible gift idea too.
Banana Jam – A Family Tradition
When I was a kid (ahem…way back in the 1970’s), my mother used to make us this banana jam that we LOVED. We lived in a rural area, and she did a ton of canning and made other preserves. The jars in the cupboard that really drew me though were filled with banana jam.
A few years back, I asked her dig out this old banana recipe for me. I can’t remember if she found it, or we grabbed another version off the web, but I made a few batches. It was good, but not quite the way I remembered it.
Over this past weekend, I ended out buying a lot of overripe bananas cheap. I was long overdue to make another batch of this jam, and decided introduce it to my daughter. This time, I was going to figure out how to replicate the original recipe though.
How to Make Banana Jam
The banana jam recipe I’d made last time came out a little too “orangey”. I wanted the banana flavor to stand strong, with just a subtle citrus accent. I chose to use less OJ and add a little lime juice*. I also reduced the sugar slightly, so it could also double as a banana topping for waffles or ice cream.
The results were spot on (in my opinion anyway), and I now have the new recipe version readily available right here next time I want to make a batch.
*lemon juice would also work well.
So here it is, my banana jam recipe for you. If you are trying to avoid HFCS and preservatives in your family’s diet, this might be a good choice to try.
The homemade jam makes a great edible gift. The banana is one of the few fruits that is affordable in bulk for jam making year round. You can even make this inexpensively in December for Christmas gifts.
Serving Banana Jam
While the banana preserves are of course fabulous on a peanut butter sandwich, that is just the start. Banana jam is great spread on English muffins, banana bread or scones. It also makes a wonderful topping for waffles, pancakes or ice cream.
- 5 cups ripe bananas sliced
- 2 cups sugar
- 1/2 cup orange juice
- 2 tbs. lime juice , or lemon juice
- generous pinch of salt
- Preheat oven to 250 degrees.
- Put all ingredients in large pot over med heat.
Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring occasionally.
- While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
- Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).
Makes 4 standard jelly jars worth. Bananas are one of the few fruits that can be bought year round inexpensively, so it is great go-to recipe for last minute holiday gifts.
Robin says
I wish bananas didn’t give me such bad heartburn because this looks and sounds flippin’ awesome!!!
morgann says
How long do you think this jam will stay good for? I was thinking the would be a good idea as gifts for christmas!
Robin says
Due to to reduced sugar, I wouldn’t store these for extended periods of time unless you either simmer the sealed jars in a hot water bath for 20-30 minutes (like you do when canning fruits & veggies) or up the sugar by about a cup.
Kim says
Love this! Do you Refrigerate after the jars have sealed?
Robin says
No, but of course refrigerate after opening like any other jam.
Mary Beth Elderton says
This sounds delicious! I had never even heard of banana jam.
Heather says
what a unique recipe! I’ve never heard of banana jam before.
Kelly @ Texas Type A Mom says
This is genius! I wouldn’t have thought to make banana jam but this sounds delicious!
Nichol says
Oh yum. I would love this over my waffles/pancakes! Never would think of this.
Kasandria Reasoner says
Can I just say your pics are AMAZING!!! This made me so hungry!
Kas
:D says
Can you store these jam sealed at room temperature for at least 6 months?
Robin Gagnon says
D,
I would up the sugar and lime a little for longer term storage. My mom used to make big batches, and it lasted, but hers was a bit sweeter. The sugar acts as a preservative & the lime will help avoid discoloring. I used mine up within 3 months (stored at room temp), and it was fine.
Crista Alleva says
This sounds great! How long after open will this jam last in the fridge?
C says
If I use very ripe bananas and leave the sugar aside would it still be sweet?
Robin Gagnon says
Your guess is as good as mine, if it would be sweet enough for you. I would like to caution you though. If you remove the sugar, either go through the full canning process like with vegetables or store in the freezer in small containers and use within a couple days or toss. Without the sugar it would not qualify for the simpler canning methods used with jams & jellies.
Debbi DuVall says
I also love banana butter. Found it on the Web about 5 or 6 years ago. Great taste. Like real bananas.
Crystal says
About how long will this last for? And does it need to be refrigerated?
Shirley says
Hi! Could I use lemon rather then lime?
Robin Gagnon says
yes, it is just the acid from it that you need
Norma BEAMISH says
Are your bananas at the eating stage or do you use vertical ripe ones thank you x
Robin Gagnon says
Eating stage is what I typically use, but a little less ripe than that is probably ok. I wouldn’t go too green though.
Paula V says
I made my first batch over the weekend. This stuff is great, Everyone is getting banana jam for Christmas this year!
Jade says
Oh my goodness. This was wonderful. I encounter so many jam recipes on the web that turn just to be alright but this is a keeper.
Thank you. This will be a hit!!
Nellie Tracy says
This pairs perfectly with peanut butter and pancakes!
Beth says
I have never heard of Banana Jam before but now I need this on everything! Delish!
Cindi says
Please be careful about canning this for long term. Bananas are a low acid food, and without the proper amount of acid added (either citric acid or pasteurized lemon juice, etc.), these can be deadly due to botulism. This recipe sounds soooooo good, and I am hoping to make it, but saying you can can this without the proper acid is a huge danger. It could be pressure canned, as all low acid foods can be, and that WOULD be safe. Enjoy it, but please be careful about canning it with only a water bath. I wish you could hear me to know that I am NOT bashing or being snarky. This column is too cool to get in trouble over something simple and yet so important.