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How To Make Banana Jam from Overripe Bananas

Are you wondering what to do with your overripe bananas? Learn how to make banana jam with this easy recipe. My family raves about this jam, and I am sure you will too.

I learned how to make banana jam years ago. Bananas were marked down at the grocery store since they were getting spots, and I was sure I could use them all before they turned. I did not use them all in time, but I hate seeing things go to waste – so I found a banana jam recipe (making jam is a great way to use soft fruit).

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How to make banana jam

How to make banana jam

Making jam is easy, and there are several ways to make it to store long-term. You can either freeze it, water bath it, or pressure can it. No matter what you do, it is delicious – so I hope you try this banana jam recipe soon (it’s my very favorite jam recipe).

Before you start, here is everything you need to know to get started making jam.

Keep in mind that not every jam is the same. You should always follow your recipe closely. For example, if a recipe calls for pectin and you leave it out, your jam will be more like sauce.

3 containers of banana jam on a kitchen towel

Can you make banana jam with alternate sweeteners?

Several people have commented and asked if they can make banana jam with other sweeteners like stevia. I haven’t tried it so I’m not sure, but I do know that the sugar helps the jam set.

Using another type of sweetener may not result in the consistency you’re looking for, but it can’t hurt to try a small batch and see how it turns out. If it doesn’t work and your jam is still runny, you can use it as a delicious ice cream topping!

a wire basket holding three yellow bananas

Water bath canning

My favorite way to make jam is to water bath can it. Freezer jam is great, but if your power goes out, so does your jam. It can result in a lot of wasted time and jam! And pressure canning is effective, but it can be dangerous if done incorrectly (this hasn’t happened to me, but I worry about it sometimes). This takes all the joy out of making jam, so I prefer to use the water bath.

toast in a toaster

I learned this method approximately 20 years ago, so I feel very comfortable with it now. When my mom and grandmother would make jam and jelly, they would pour paraffin wax over the top to seal it. People don’t recommend doing that anymore because the paraffin wax didn’t make a tight seal – this explains why canning is a better alternative.

row of jam on a shelf

Equipment

If you have not used a water bath canner, read and follow the instructions carefully. Once you know how to use it, you’ll want to can everything!

Once your banana jam jars have been through the water bath, wait for them to cool completely, then make sure they’re sealed. You’ll be able to tell by pressing down on top of the jar lid.

If it doesn’t give, you have a good seal. If it makes a popping sound or moves, it’s not sealed. You can store sealed jars on the shelf, but if they’re not sealed, you’ll need to store them in the fridge.

How To Make Banana Jam from Overripe Bananas

banana jam on wheat toast on a white plate

Does This Recipe Use Pectin?

Since the bananas and sugar cause this mixture to gel into a jam, you do not need to use any pectin. This is why sugar is so important in this recipe.

You can try using an alternative sweetener, but you may need to experiment with pectin to get the right consistency.

 

How long will this banana jam last?

This is a small-batch recipe, so it makes about three jars. We go through it fairly quickly (less than two months) because it’s one of our favorite recipes to have with toast, English muffins, or even PB&J sandwiches.

Wondering how to make banana jam? Try this easy recipe that my family raves about the next time you have overripe bananas. 

I haven’t stored it much longer than that, so I don’t have a specific time to give you. However, if you’re concerned about the jam staying good, I recommend keeping it in the fridge just to be safe. I’ve been making this banana jam for years with no issues, so I hope you’ll try it soon!

If you need more ideas on making bananas last longer, check out this post. Or, if you’re looking for more healthy snack ideas 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. And, this Blackberry Jalapeno Jam is always popular in the summer.

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.

You may like this cranberry juice recipe.

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: 131Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 0g

Did you make this recipe?

If you make this, tag me on Instagram so I can see @ellenblogs

© Ellen Christian
Cuisine: American

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

  1. Thank you for the recipe was given a case of bananas had no idea what to do with them. Until I looked up recipes has to be one of my top homemade jam recipes
    Reply
  2. I just got thru making my jam second time but 8 cups banana w 4 cups sugar w cinnamon n limevjuice. It came out awesome even tho I made mistake. . My family n friends enjoyed as I always made fruits jelly. It's my first experience making jam n wanna do your apple jam
    ★★★★★
    Reply
  3. I’ve never heard of banana jam but this was easy and delicious. 4 bananas made 2 cups. I think it would make a great filling for a cake, like carrot. I had no problems with separation.
    ★★★★★
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      • Hello Ellen: God sent me to your recipe last night, my daughter over bought bananas the other day we was supposed to have company to help eat them but I just got through making 3 batches of the banana jam. I have 9 ball jelly jars plus 2 pints jars. I also didn’t do them in a water bath. I brought them to a good boil for 5 or so minutes if they set up as well as my pan has it will be great. Thank you for this recipe
        ★★★★★
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  4. I made this and mine separated. Bananas on top and clear on bottom. I did double the recipe. Could that be the reason or did I cook too long? It seemed like it took too long to get hot.
    ★★★★☆
    Reply
  5. If I follow a chia seed jam recipe so about 2 tablespoons chia seeds instead of all that sugar and sugar (or swerve) to taste, would the lemon juice be enough to preserve the banana jam? I actually intend to freeze it to be safe, but I was just wondering how much the sugar goes towards preserving. (I use a sugar substitute called swerve for most my cooking and am unsure how well it aids in canning preservation.)
    Reply
  6. I have a recipe for banana jam that adds 1/2 cup of orange juice. That brings the ph levels up so it stays safe from bad stuff when you can it. Not saying the deadly b word!! I have made the recipe with the orange juice and my jam is shelf stable about 6 months now. Best. Way to be safe from the b word is to remove the rings from your jars for storage, that way the lids will pop off if it goes bad. Hope this helps!!
    ★★★★★
    Reply
  7. Hi For years over 60years my late grandmother & mother made this jam them it was pasted on to me which I have been making for my market stall for a number of years I have also won number of prizes in different shows in different parts of New South Wales in Australia. So I can really recommend this recipe.to everyone Sometimes depending on the types of bananas it will change the Colour of your jam which could be alight colour to a pink colour or fawn colour Doesn’t affect the flavour. Happy am making
    Reply
  8. I made this with Xylitol, which measures 1to 1 with sugar. I did add Ball no/low sugar pectin to be sure to get it to set & it worked great! My husband loved it!
    ★★★★★
    Reply
  11. Thank you, we always have bananas around. I thought this would be a hit with our family and the love of a banana. So this jam would be ideal. I can hardly wait to try it. -Toni
    ★★★★★
    Reply
  13. 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
  15. 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
  16. 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
  17. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. Hi Ellen, I'm wondering if you know how long the jam usually keeps for? I ask this question because I make enough jams & jellies to last my family throughout the year & I want to make sure they won't spoil if I make them annually. Thank you & I look forward to your response!
    Reply
    • Hi, Sharla - I generally make about 3 jars at a time and go through on per month roughly so I'm not really sure long term how they would last. May experiment with freezing a few just to be safe?
      Reply
  24. I ADDED MORE BANANAS... I'M STILL WAITING UNTIL IT GETS THICK? WHY HAS IT NOT THICKEN, ANYONE KNOW?
    Reply
    • Hi Suzanne - Follow the directions in the recipe including the canning part and it should turn out without a problem.
      Reply
  25. Good Receipe easy to do. Made 4 batches to give to friends and church. I would like to try double batches but don't have time to experiment. Because the receipe was so easy I made signles at the same time so I could fill my canner. Thank you Over worked Mom
    Reply
  27. Can you send me an email in case I don't get back to this page for my answer? I was wondering if I could use coconut sugar instead of refined sugar.
    Reply
    • Hi, Jean - I have never tried coconut sugar so I am not sure. What I've read seems to indicate that it may not "gel" as well as traditional white sugar so you may need to add pectin. I'll email you as well.
      Reply
  28. Im very curious as to whether or not you've actually tested the PH of the final product. Bananas are not recommended to can by the USDAs Food Preservation group.. but Im wondering if the addition of lemon juice makes it acidic enough to actually be safe. I know we can safely water bath can many non-acidic vegetables if they're pickled (made acidic) but honestly, this recipe worries me a little bit. I love the sound of it.. but if its not acidic enough botulism is an issue and no one wants to deal with that. I know it'd be fine to make & put directly into the frig & freezer.. Definitely going to give it a shot & definitely going to test the PH when its done. Thanks!
    Reply
    • I've never tested the PH. It's a recipe that was passed down to me and I've been making it for years. Lots has changed in canning over the past 50 years or so. I've never had an issue making this following this recipe, but if it's a concern, you could certainly put it in the freezer.
      Reply
  29. Pressure canning is not a problem today in 2016. You might want to look up Linda at Linda;s pantry on you tube. She has lots of video's on canning! Love to water bath can some salsa and my jam's and jelliesl Will have to try it out but with some low sugar pectin to cut back on the sugar intake.
    Reply
    • I've been canning for many years. So far this summer I've done pickled beets and pickled asparagus. It's loads of fun. I cannot wait for ripe tomatoes to do salsa.
      Reply
  30. I love canning too! Jams and Jellies, fruit honeys, pie fillings! Pressure canning still scares me though, that possibility of blowing up..no thanks. I've never heard of banana jam though. Very interesting.
    Reply
    • This is one of my favorite jams. I've started doing more pressure cooking but it does take getting used to.
      Reply
  31. 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.
    Reply
  34. 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!
    Reply
  36. 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..
    Reply
  37. 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! :D
    Reply
    • 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!
      Reply
      • I was in the middle of writing about honeysuckle jelly and syrup when I got the email that you replied! Here's the post:  http://wendyandadam.blogspot.com/2014/06/honeysuckle-jelly-soothing-throat-syrup.html   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. :)
        Reply
  39. 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!
    Reply
  40. 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?
    Reply
    • Canning with any type of meat is not allowed. You would need to pressure can it to stop it from spoiling and I am not sure how that would work to make jam.
      Reply
  42. 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 !!!!!!
    Reply
    • I haven't tried canning with stevia before. The traditional sugar helps the gelling process so I am not sure how stevia would work?
      Reply
  43. 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!!!
    Reply
    • No. The bananas and the sugar will gel fine without pectin. Just be sure you keep the same measurements.
      Reply
  46. 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.
    Reply
    • 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.
      Reply
  48. 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!!!
    Reply
  49. 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?
    Reply
  50. 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?
    Reply
    • Hi Debby - The jars would need to sit on some sort of rack to allow the water to circulate. Otherwise, they would tip over and not seal properly. If you could find one of those, a large Dutch oven should work as long as the jars seal.
      Reply
    • I do not have a canner either, but I just tip my jars upside down as soon as they are filled. I am not sure if that would work with this recipe or not, but I am about to try it that way! :)
      Reply
  51. 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!
    Reply
    • LOL I use a gas stove and the markings on the burner are long gone but I would say that it is medium heat. Hope that helps! Adjust as needed.
      Reply
  54. 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.
    Reply
    • I don't have an exact time. Mine doesn't generally last more than a month or so because we eat it so quickly. Maybe check a canning site?
      Reply
  58. 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?
    Reply
    • Mine has never done that. It came out of the water bath the way it looks in the picture.  Did the jars seal? If not, it may be that water from the canner seeped into the jars?
      Reply
    • 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.
      Reply
  61. 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!
    Reply
  64. 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. :)
    Reply
  65. 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.
    Reply
  66. 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!
    Reply
  67. 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. 
    Reply
  68. 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!
    Reply
  69. 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
    Reply
    • 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
      Reply
  72. 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!
    Reply
  73. 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! :)
    Reply
  76. 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.
    Reply
    • '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.  
      Reply
        • I am also a busy mother of six sons. All I need everyday I need recipes that I can feed my family in a healthy way. Secondly, I also want to learn how to sew, because i can't affort money to buy something to cover my sons' body at once. I need to buy few at a time. Lastly, I need ideas of conservation instead of wasting. I google and i found your recipe of the banana jam and i promise to make one recipe for my family.
          Reply
      • Renee.. I used to toss the bananas that were turning into the freezer to save for making banana bread too. About a year after one of my stepdaughters moved away from home, she called me & asked me.. "If I have regular bananas, how long do I have to put them in the freezer before I can make them into banana bread?" LOL I had to laugh.. gently. :)
        Reply
  77. 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.
    Reply
  78. I had no idea you could do this with bananas, thanks for sharing Ellen. Banana Jam looks like something even I could make :)
    Reply
  79. 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.
    Reply
  81. I never knew bananas could be turned into jam. Very cool, sounds refreshing, especially on warm summer mornings. 
    Reply

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