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
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.
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!
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.
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.
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.
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.
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!
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.
- 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.