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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!

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.

Find it online: https://www.framedcooks.com/banana-jam-2/