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So, 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 but I didn’t. So, I really hate to see anything go to waste. I found a recipe that taught me how to make banana jam because jam is an easy way to use up soft fruits.
How to make banana jam
Making jam isn’t difficult. So, there are several different ways you can make jam to store for the long term. So, you can freeze it or you can water bath can it. Or, you can pressure can it. So, either way, I hope you will try this banana jam recipe soon because it’s my favorite jam recipe. Here’s everything you need to get started making jam.
How you make the jam depends on the banana jam recipe you follow and the ingredients that you use. So, some jam recipes require that you add pectin (powder or liquid) to help it set. Finally, if you don’t use pectin when it calls for it, your jelly or jam will be more like sauce.
Can you make banana jam with alternate sweeteners?
So, I’ve had several people comment and ask me if they can make banana jam with other sweeteners like stevia or artificial sweeteners. I’ve never tried it so I am not sure. I do know that the sugar helps the jam to set. So, using another type of sweetener may not result in the sweetener being as thick as you’d expect. However, it cannot hurt to try a small batch and see how it turns out. So, at the worst, you can use banana jam as ice cream topping if it is too thin because it’s just too good to waste.
Water bath canning
So, my preferred method of making banana jam is to water bath can it. If you make freezer jam and you lose power, your jam will defrost and go bad. So, using a pressure canner to pressure can foods isn’t something I enjoy. If you don’t do it correctly, it can blow up however that’s never happened to me. But, it is a worry. So, that sort of takes all of the joy out of making jam.
I learned how to water bath can about twenty years ago and it’s a method I feel comfortable with by now. So, it’s the one I use to make banana jam because it’s easy.
So, 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 for banana jam or any other jams any longer because it doesn’t work as well as canning to keep it free of bacteria because the wax doesn’t make a tight seal.
Once your banana jam jars are completely cool, you will need to check to see if they sealed. So, if you press down on the top of the jar lid and the lid has no give up and down, the jar has sealed.
So, if the jar lid is slightly raised or you hear a pop when you press the lid down, it has not sealed. However, jars that have not sealed must be refrigerated. Finally, jars that have sealed are shelf stable and can be stored in the pantry.
So, 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. So, that is why it’s so important to use sugar in this recipe because it helps it set. So, if you want to try an alternate sweetener, you may need to experiment.
How long will this banana jam last?
Honestly, this recipe makes about 3 jars of banana jam because it’s a small batch recipe. So, we go through it in less than two months because it’s one of our favorite jam recipes. So, we have it on toast and on English muffins because it is so good that way. However, the kids enjoy it on PBJ sandwiches.
So, since I’ve never stored it for long periods of time, I don’t have a specific time period to give you. However, if you’re concerned about it staying good, I would recommend that you keep it in the refrigerator to be safe. Finally, I’ve been making banana jam for years this way with no issues. So, I hope you’ll try it soon.
Easy jam recipes like banana jam
So, now that you know how to make banana jam, you may want to learn how to make Cranberry Raisin Jam or try my Strawberry Marmalade recipe. I’d love to try modifying this recipe to make strawberry banana jam but I haven’t figured out the right combination yet. Or, apple banana jam sounds good too because those are two of my favorite fruits. Or, why not try this apple cinnamon jam recipe.
Finally, check out the National Center for Home Food Preservation before you make this banana jam recipe to learn more about food preservation because they’re the experts. For instance, there is an entire section on making jam safely because rules change so quickly.
- About 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 to sterilize because that helps keep them germ free.
- Put all the ingredients for this banana jam recipe in a pan and stir occasionally.
- Let the banana jam boil for 5 minutes.
- Ladle the jam into the jam jars. Leave inch head space (clear space) at top.
- Wipe the rim of the jar to make sure it's clean because that will help it form a tight seal.
- Put the lids and rings on.
- Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.
- Finally, remove from the water bath canner using the jar lifter and allow the banana jam to cool completely on a towel on the counter.
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Serving Size:1 tbsp
Amount Per Serving: Calories: 131Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 0g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.