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    Framed Cooks ยป Recipes ยป Fruits

    Banana Jam

    Published: Jun 29, 2021 ยท Modified: Sep 13, 2024 by Kate Morgan Jackson ยท This post may contain affiliate links ยท 2 Comments

    Jump to Recipe

    Looking for a new way to use ripe bananas? Try this quick and easy banana jam recipe that’s perfect on toast or as a topping for desserts.

    Banana jam in a jar.
    Jump to:
    • Why this recipe works
    • Ingredients you need
    • Ingredient notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Other banana recipes we love!
    • We want to know what you think!
    • Banana Jam

    Why this recipe works

    There they are again.   Those brown speckled bananas that you were SURE were going to be long gone by now, but no…here they are.  But before you reach once again for that trusty banana bread recipe, walk on the wild side with me.

    Break out the brown sugar and the cinnamon and let’s make some easy, no canning involved, spicy, creamy banana jam.  Yep, banana jam.

    A bunch of bananas on a wooden counter.

    This banana jam recipe does not involved canning or sealing or any of that (to me!) scary stuff. 

    Nope, we are going to mush up some bananas and cook them on the stovetop with some butter and cinnamon and sugar and vanilla, and once it cools down it will be the perfect amount of spreadable.

    Ingredients you need

    Ingredients you need for making banana jam.

    Ingredient notes and substitutions

    • Bananas: You want your bananas to be nice and mushy…when they have lots of brown marks on the peel, that means they are perfect for making jam.
    • Lemon juice: We like squeezing it out of one lemon, but you can also use bottled lemon juice – about 2 tablespoons.
    • Butter: Our butter seemed to be shy about being in the picture, but you do need three tablespoons of it. Either salted or plain will work just fine.

    How to make this recipe

    Banana jam cooking in a pot.

    STEP 1: Mush those elderly bananas up and pop them in a small heavy pot with a half cup of brown sugar, some lemon juice and three tablespoons of butter.

    Stir this concoction around until everything is nice and simmering, and let it bubble away for about 20 minutes or so.  Make sure you stir it every 5 minutes just to make sure things aren’t sticking or burning (I set a timer for this because it’s entirely possible that I can get onto Yummly and look up to find out that an hour has gone by). By this point, everything will be melted together and delectable.  

    Cooked banana jam in a jar.

    STEP 2: Once the taste is good and perfect, let it cool off to room temperature. Don’t worry if it looks too liquid-y at this point – it will thicken up as it cools.  Transfer your scrumptious jam into whatever you are going to store it in (I love a mason jar!) and you are done!

    Recipe FAQs

    My jam is soft! Is that the way it is supposed to be?

    Yes! Remember that this is banana jam, not jelly, so it is always going to be a little soft (think apple butter-ish), but that is going to come in handy on the various things you can use it for. (Looking at you, cinnamon oat pancakes!)

    How long does banana jam last?

    You can keep it for up to a week in your fridge. (Mine is always gone within the first 24 hours!)

    Can I add more (or leave out) the cinnamon and vanilla?

    I am a big cinnamon and vanilla lover, so I go for the stronger end of the spectrum, but you might want to start out with less and add more as you taste.  Yes, you MUST taste.  It’s a requirement. So, taste a test spoonful, add a little vanilla and cinnamon, take another test spoonful, and add more or leave it as is…you get the idea!  

    What is the best way to mash bananas?

    I like to squish them up a little while they are still inside the peel and then squeeze the banana out on to a plate where I finish up the mashing with a fork. But you can also peel them without squishing and mash them with a fork or a potato masher.

    Can you use not-so-ripe bananas for this recipe?

    Nope. You need them to be totally, completely ripe – as in lots of brown on those peels – or you won’t have the super soft consistency you need to make the jam. I promise it will be worth the wait!

    Have a question that I didn’t cover?

    Pop your question or comment in the comment section below and I will answer pronto!

    And then….oh, and then! Then you get to try all the things that are possible with banana jam.

    Serving it warmed up over vanilla ice cream with graham cracker crumbs on top.

    Making a peanut butter and banana jam sandwich.

    Spreading it on one of my mama’s homemade scones.

    Rolling it up inside a warm leftover buttermilk pancake.

    The banana jam possibilities are endless.  This recipe makes about a cup and a half, and will go fast once everyone in your house finds out you have made banana jam!

    Other banana recipes we love!

    • Banana Muffins on a cooling rack.
      Easy Banana Muffins
    • Banana chocolate chip cake on a plate.
      Banana Chocolate Chip Cake
    • Banana Coffee Cake Muffins
      Banana Coffee Cake Muffins
    • Banana Pudding

    We want to know what you think!

    If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

    Print

    Banana Jam

    Cooked banana jam in a jar.
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    5 from 1 review

    Give the banana bread a rest and turn those ripe bananas into jam with this quick and easy recipe. Banana jam is perfect on toast, ice cream and sandwiches!

    • Author: Kate Morgan Jackson
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: 1 1/2 cups
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 3 ripe bananas (about 1 1/2 cups when mashed)
    • Juice from one lemon
    • 1/2 cup brown sugar
    • 3 tablespoons butter
    • 1–2 teaspoons cinnamon
    • 1 teaspoon vanilla

    Instructions

    1. Mash the bananas and put in a small heavy saucepan with the lemon juice, sugar and butter. Bring it to a simmer over medium heat and then turn to low. Simmer for 20 minutes, stirring every five minutes or so.
    2. Turn off the heat and let it cool until it is cool enough to taste. Taste and then add the cinnamon and vanilla by half teaspoon-fuls until it has the taste you like. The jam will still be a little liquid at this point – don’t worry!
    3. Let the jam cool completely to room temperature – it will thicken up as it cools to about the consistency of apple butter.
    4. Store in the fridge for a week or so – if it even lasts that long!

    Notes

      • Bananas: You want your bananas to be nice and mushy…when they have lots of brown marks on the peel, that means they are perfect for making jam.

      • Lemon juice: We like squeezing it out of one lemon, but you can also use bottled lemon juice – about 2 tablespoons.

      • Butter: Either salted or plain will work just fine.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Emma Jackson says

      September 13, 2024 at 12:32 pm

      Love this recipe! Easy to make and I ate it on bread with some peanut butter and it was out of this world!

      Reply
      • Kate Morgan Jackson says

        September 17, 2024 at 10:24 am

        Peanut butter and banana – a classic!

        Reply

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