Homemade banana jam is so good on toast, english muffins, muffins, cookies and crackers (and is simple to make).
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How to Make Banana Jam
- Combine All of the Jam Ingredients. In a saucepan, mix bananas, granulated sugar, brown sugar, lime juice, water, and cinnamon. Stir to combine.
- Thicken to Desired Thickness. Simmer over medium heat 25–30 minutes, stirring often and mashing bananas until thick and glossy. Blend if a smoother texture is desired.
- Store Your Jam. Let cool slightly, transfer to clean jars, and refrigerate for up to 2 weeks.
Make-Ahead, Storage and Freezing Instructions
To Store: Refrigerate sealed jars up to 2 weeks.
To Freeze: Cool jam, pour into freezer containers, leave space, freeze 3 months. Thaw in fridge overnight.
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Banana Jam
Homemade banana jam is so good on toast, english muffins, muffins, cookies and crackers (and is simple to make).
Ingredients
- 1 ½ pounds peeled overripe bananas, chopped
- 1 ¼ cups granulated sugar
- 2 tbsp brown sugar
- 3 tbsp fresh lime juice
- 2 tbsp water
- ¼ tsp cinnamon
Instructions
- In a medium saucepan, combine the chopped bananas, granulated sugar, brown sugar, lime juice, water, and cinnamon. Stir to combine.
- Place the pan over medium heat and bring the mixture to a simmer. Cook while stirring often, breaking up the banana chunks with a spatula or potato masher.
- Simmer gently for 25–30 minutes, or until the jam thickens and becomes glossy. If you prefer a smoother texture, you can blend the mixture with an immersion blender or mash more thoroughly.
- Once thickened, remove from heat and let it cool slightly. Transfer to a clean jars and refrigerate. It will keep for up to 2 weeks.
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