How To Make Banana Jam

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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.

How to make banana jam

How to make banana jam

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.

Related  Sweet Corn Salsa Recipe with Black Beans


  • Water bath canner
  • Jar lifter
  • 3 crystal jelly jars with new lids and rings

4.9 from 17 reviews
How To Make Banana Jam
Recipe type: Canning
  • 2 cups of mashed bananas (about 5 small)
  • 2 cups sugar
  • 2 tablespoons of lime or lemon juice
  1. Fill the water bath canner with water and bring to a boil.
  2. Wash the jars, rings, and lids.
  3. Fill the jars with very hot water to sterilize.
  4. Put all the ingredients in a pan and stir occasionally.
  5. Let the jam boil for 5 minutes.
  6. Ladle the jam into the jam jars. Leave ⅛ inch head space (clear space) at top.
  7. Wipe the rim of the jar to make sure it's clean.
  8. Put the lids and rings on.
  9. Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.
  10. 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.

How to make banana jam

There is no pectin needed for this recipe. The bananas and the sugar cause the mixture to gel into a jam as you can see from the photo above.

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How to make banana jam

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About Ellen Christian

Ellen is a busy mom of an 18 and 22 year old who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, six blogs and an addiction to social media.


  1. Liza @ Views From the 'Ville says:

    I didn’t even know there was such a thing as Banana Jam but it sounds yummy!

  2. Tiffany Cruz says:

    I never knew bananas could be turned into jam. Very cool, sounds refreshing, especially on warm summer mornings. 

  3. omg looks yummy! I can’t wait to try this!

  4. 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.

  5. I had no idea you could do this with bananas, thanks for sharing Ellen. Banana Jam looks like something even I could make 🙂

  6. 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.

  7. 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.

    • ‘Elderly bananas’ ha ha ha.    One time mine were SO gone, so black that I gave up and tossed them in the freezer.  When I thawed them, they had ‘turned’ as me Mum would’ve said, so much that they rather poured out of the peel and I wondered about a banana liqueur!    They made the very best banana bread I’ve ever made!  Now I’m thinking that a touch of this jam on arm banana bread————–hmmmmm.

  8. Oh yum!  I would love this!

  9. This would be amazing for peanut butter & banana sandwiches! Awesome idea!

  10. 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! 🙂

  11. 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!

  12. this looks delicious but I am terrified of pressure canners! I really want to learn though!

    • Debra Blair says:

      You use a water bath method to can your jams and jelly’s.  No pressure canner needed just a large pot and boiling water deep enough to cover the jars by 1-2″  Give it a try.  You’ll become addicted.  I made violet and dandelion jelly last weekend. I started with grape jelly and jalapeno jelly last fall.  I’m addicted 🙂  good luck

  13. This sounds really yummy! I bet it’s fabulous with peanut butter!

  14. maria @ close to home says:

    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

  15. 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!

  16. 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. 

  17. 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!

  18. 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.

  19. 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. 🙂

  20. we have a lot of bananas in our house and this is a very cool idea! 🙂

  21. Maggie Wallace says:

    I have never heard of banana jam! Will make this!! Yum!

  22. I don’t think I have ever tried banana jam. I bet my son would LOVE it, his favorite fruit is bananas. I would like to learn how to make my own jam!

  23. Would coconut sugar work in this recipe?

    • Ellen Christian says:

      I have no idea. I have never heard of coconut sugar before. I’m not sure it would set up the same but you could try.

  24. My kids LOVE peanut butter and banana sandwiches but bananas go bad so quickly that I’m definitely going to try this! Thanks 🙂

  25. I made this jam today and it separated in the water bath, a layer of banana pulp and a layer of liquid in the bottom. Will it mix back together as it cools or did I do something wrong?

  26. I was wondering what the shelf life is after a water bath canning of the banana jam do you know or could you guess?

  27. This was the easiest jam to make…and is fantastic!!! I added just a little vanilla to it…awsome!!!! Thanks!

  28. Ashley Gafford says:

    How long is the banana jam good for?

  29. Katherine Bostick says:

    I would really like to try this, but I need a better copy of it. Could someone tell me how to copy and paste this. I tried printing it but the recipe is in such tiny print and so light that I cannot read it.

  30. Two cups of sugar!!!!! Bananas are plenty sweet all on their own

  31. How many jars does this batch make? Are they 1pint jars?

  32. I’ve just been given a LOT (like a few dozen) bananas and being that I’m a canner, my very first thought was, ‘how can I get these into those?’ So I started looking up “canning bananas” sites and found your very yummy looking recipe (which I’ll be making later today). One question for you, in steps 4 and 5, do you have your burner on medium, med-high (sorry I’m a stickler for details…some may call me anal retentive)? Thanks for the help!

  33. I don’t have a canner, could I use a Dutch oven, lower the jars into the water with tongs. Let them boil for 10 min. With the lid on, then remove with tongs?

  34. LeeSa Brooks says:

    Whats up with step 3? Fill the jars with hot water? I assume you mean for sterilization but it sounds like you are saying put jam into hot water?

  35. This is the first time I’ve ever heard or seen banana jam – and I’m so excited!  I have never canned, but now I really want to – I’ll have to ask for canning jars as a present.  So cool!!!

  36. What is the shelf life of the Jam ?

  37. Melanie says:

    I have nothing against sugar but equal parts banana and sugar does seem too much. Anyway, my thought was adding chocolate to it. Banana, chocolate peanut butter sandwich.

    • You need the sugar to gel the bananas. If you don’t add the proper amount, all you will have is smashed bananas in a jar. According to the USDA, chocolate cannot be safely canned so I would not personally add chocolate.

  38. sharon lewin says:

    which sugar ???? caster sugar… love bananas going to try it

  39. Wendi Dotson says:

    no pectin or anything. most jams or jellies need pectin? just checking before i try
    thank you in advance.

  40. I researched several recipes on Pinterest and then combined them to make banana jam to add to my Farmer’s Market inventory. I mashed my bananas with a little lime juice to keep them from darkening. I used brown sugar so that it was more like Bananas Foster–and stirred a little rum flavoring into it just before putting it into the jars. I also cut down on all of the stirring for nearly half an hour until it thickened by adding pectin. None of the Pinterest recipes used pectin, but I had good success with it. It really did taste a lot like Bananas Foster–so yummy. and sold off the shelves so fast. My husband loved it!!!

  41. Wondering if you have recipes for jam/other canning recipes using Stevia..I am avoiding sugar of all kinds, and would like to can more 
    Thank you !!!!!!

  42. I wonder if you could add fried bacon? I eat banana/pb/bacon sandwiches… salty-sweet 🙂

  43. Hi, This sounds really good but my kids really like the Strawberry/Banana combination.Do you have another recipe for this or do you know how I could modify the recipe to add Strawberries to it?

  44. Heather says:

    I am so excited to find this recipe just a straight up banana jam, no fruffy additions. This is the first year in our house that has TONS of bananas growing (like about 50 or more pounds of them) they are almost ready to come off the trees so this find worked out perfectly. My house will be all consuming banana everything.. good thing we all like them., banana bread, banana jam, banana chips…. yay!

  45. Debbie Decker says:

    Love this jam! Sold out at farmers market! Thank you for sharing.

  46. I make honeysuckle jelly for my family every year that I have enough honeysuckle…and I never can it because we eat it SO fast (like in two weeks haha!)  Assuming this will be eaten as fast (or faster!) than the honeysuckle jelly….do you think I should still can it? Obviously, for jars that I plan to keep on the shelf, I still want to can them.  Also…dandelion jelly? Sounds awesome! Do you have that recipe posted on your blog? I’m going to be searching for that! 😀

    • That sounds fantastic. We have honeysuckle as well but I have never tried to make jelly from it. I don’t have a recipe on my site for dandelion jelly yet but I guess I should at it soon!

      • I was in the middle of writing about honeysuckle jelly and syrup when I got the email that you replied! Here’s the post:   Do you make your dandelion jelly similarly? I’m going to make banana jam today and give a jar to my dad for Father’s Day. 🙂

  47. I am making this now, it is in the canner boiling as I type. So far so good and I even cut the sugar by 2 cups since I use 6 cups of bananas I only used 4 cups of sugar and I also added alittle bit of Cinnamon and some fresh grated nutmeg.. house smell yummy and its is sooo sweet. Can’t wait to try some. had alittle left over so just stuck in a jar and put n fridge..

  48. How many half pints will this make?

  49. I’d never heard of banana jam before, but now I need to try some! I need to invest in a canner so I can start making jam! So glad I found this on Motivation Monday!

  50. Barb @ A Life in Balance says:

    Thank you for posting on Motivation Monday!

  51. I made this today. I had a little I put in a dish to cool and it is YUMMY THANK 🙂

  52. Making my second batch as I type. What an awesome Christmas present idea. Doing mine in 1/2 pint jars for later decorating and gifting.

  53. I love canning too! Jams and Jellies, fruit honeys, pie fillings! Pressure canning still scares me though, that possibility of blowing thanks. I’ve never heard of banana jam though. Very interesting.


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