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 this 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 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.
- 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).
I wish bananas didn’t give me such bad heartburn because this looks and sounds flippin’ awesome!!!
How long do you think this jam will stay good for? I was thinking the would be a good idea as gifts for christmas!
Due to to reduced sugar, I wouldn’t store these for extended periods of time unless you either simmer the sealed jars in a hot water bath for 20-30 minutes (like you do when canning fruits & veggies) or up the sugar by about a cup.
Love this! Do you Refrigerate after the jars have sealed?
No, but of course refrigerate after opening like any other jam.
This sounds delicious! I had never even heard of banana jam.
what a unique recipe! I’ve never heard of banana jam before.
This is genius! I wouldn’t have thought to make banana jam but this sounds delicious!
Oh yum. I would love this over my waffles/pancakes! Never would think of this.
Can I just say your pics are AMAZING!!! This made me so hungry!
Kas
Can you store these jam sealed at room temperature for at least 6 months?
D,
I would up the sugar and lime a little for longer term storage. My mom used to make big batches, and it lasted, but hers was a bit sweeter. The sugar acts as a preservative & the lime will help avoid discoloring. I used mine up within 3 months (stored at room temp), and it was fine.