This banana jam recipe is great to make any time of year, especially since bananas are so inexpensive. Perfect DIY gif idea.
When I was a kid (ahem…way back in the 1970’s), my mother used to make us this banana jam that we LOVED. We lived in a rural area, and she did a ton of canning and made other preserves, but banana jam is the thing she stocked our cupboards with, that really stood out for me. A few years back, I asked her dig out the old recipe for me. I can’t remember if she found it, or we grabbed another version off the web, but I made a few batches. It was good, but not quite the way I remembered it. Over this labor day weekend, I ended out buying a lot of bananas cheap & decided I was long overdue to make another batch of this jam, and introduce it to my daughter. This time I was going to figure out how to replicate the original recipe though.
The banana jam recipe I had used last time came out a little too “orangey”. I wanted the banana flavor to stand strong, with just a subtle citrus accent, so I used less OJ, and substituted a little lime juice for some of it. I also reduced the sugar a little, so it could also double as a topping for waffles or ice cream. The results were spot on (in my opinion anyway), and I now have the new recipe version readily available right here next time I want to make a batch.
So here it is, my banana jam recipe for you. If you are trying to avoid HFCS and preservatives in your family’s diet, this might be a good choice to try.
The jam makes a great edible DIY gift. The banana is one of the few fruits that is affordable in bulk for jam making year round. You can even make this inexpensively in December for Christmas gifts.
- 5 cups of sliced bananas
- 2 cups sugar
- ½ cup orange juice
- 2 tbs. lime juice
- generous pinch of salt
- Preheat oven to 250 degrees.
- Put all ingredients in large pot over med heat.
- Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring regularly.
- While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
- Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).