How To Make Banana Jam from Overripe Bananas

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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

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.

How to make banana jam

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.

How to make banana jam

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.

toast in a toaster

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.

row of jam on a shelf

Equipment

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.

How To Make Banana Jam from Overripe Bananas

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.

How to make banana jam

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.

If you have far too many bananas, learn how to make bananas last longer. Or, if you’re looking for a healthy snack for the kids, check out this recipe.

cranberry raisin jam

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.

Yield: 3 jars

Banana Jam Recipe

Banana Jam Recipe

You are going to love this delicious banana jam recipe!

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes

Ingredients

  • About 2 cups of mashed bananas (about 5 small)
  • 2 cups sugar
  • 2 tablespoons of lime or lemon juice

Instructions

  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 because that helps keep them germ free.
  4. Put all the ingredients for this banana jam recipe in a pan and stir occasionally.
  5. Let the banana jam boil for 5 minutes.
  6. Ladle the jam into the jam jars. Leave inch head space (clear space) at top.
  7. Wipe the rim of the jar to make sure it's clean because that will help it form a tight seal.
  8. Put the lids and rings on.
  9. Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.
  10. 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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Nutrition Information:

Yield:

20

Serving Size:

1 tbsp

Amount Per Serving: Calories: 131 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 34g Fiber: 1g Sugar: 30g Protein: 0g

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137 thoughts on “How To Make Banana Jam from Overripe Bananas”

  1. Can this jam be frozen? I freeze all my jams that I make, strawberry, peach, raspberry, pear, etc. Thank you for this recipe. Carol
    Reply
  2. How much headspace for the banana jam? It say leave inch; not sure if the fraction measurement is omitted or if it really is an inch. An inch of headspace seems huge! I’m excited to try this recipe, my toddler loves bananas!
    Reply
  3. I have never made jam or jelly in my life. I just made this delicious jam. I cooked it on medium heat. I can’t believe how easy it was and YES so delicious. My bananas were very ripe. I figured if it doesn’t come out right, I’ll just make banana bread with the mixture. It came out perfect.
    Reply
  4. I never heard of banana jam but will try it. There are so many fruits we can make jam with and help cut our food bills. I have tried mango jam and it's yummy and am looking forward to try it with .banana.
    Reply
    • Hi Frieda - Sorry but I have never tried it with Splenda so I am not sure. Sugar usually helps the jam to set so I am not sure that it would set if you reduced the amount.
      Reply
  5. Hey ! Just tried your recipe but it seems that it separated ... I have the mashed bananas on the top and there is brown at the bottom... did I do the process wrong? Or is that normal?
    Reply
    • Hi Amanda - No, that's definitely not normal. It should not separate. That's never happened to me before. Double check that you followed the steps I included.
      Reply
  6. Just made up a batch and is so yummy, would like to try it with crushed pineapple. Found your recipe while looking for the time for water bath canning so it would be shelf stable. How long will it keep on the shelf?
    Reply
  7. I made the Bananna Jam and it is awesome. Some friends thought it was a bit to sweet so I am making more and decrease the sugar by a half of cup
    Reply
  8. This banana jam was fabulous. Thanks for the recipe. Just one question, it's a little sweet for me, can I cut back on the sugar without causing any change to the preservation of the jam ? If so, how much would you recommend that I can decrease the sugar ? Thanks again
    Reply
    • I haven't tried reducing the sugar so I am not sure. You could experiment but I would definitely recommend that you refrigerate it just in case it changes the preservation.
      Reply

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