Banana Jam Recipe #SundaySupper

Me: Oh hey, there’s a group of us making preserves for our blogs, what type of jam would you like? More strawberry, cherry, maybe peach? I know we’re almost out.
Husband: Banana.
Me: Uh, banana? I don’t think I can do that.
Husband: Why?
Me: (googling) Oh crap, there is a banana jam out there. I had no clue.
Husband: Me either honestly, I just wanted some bananas to mix into my yogurt instead of jam.

Yes, my husband is the king of choosing the non-option. But that’s how Banana Jam came to be in our home. However I was worried. The FDA says a big “hell no” to water canning bananas. But I did find some big corporate recipes and they did water canning. I opted to increase the lemon for the acidity and add pectin. If you still are uneasy about canning banana jam, just keep it in the fridge.

The recipe is dead easy. Most jams and jellies are easy in all truth. The longest part of this one though is getting the water bath to a boil. The jam itself doesn’t need to cook for long, that’s a nice change, and it smells amazing on the stove. If you don’t want to change the banana colour you can use more white granulated sugar instead of brown. I wasn’t thinking when I pulled out an orange backdrop, it really cast a hue on the jam, it’s more golden than orange. But honestly, the little bit of brown is worth it for the flavour. Brown sugar and bananas are a match made in heaven. I’ve seen a few recipes that had walnuts and cinnamon, so think banana bread when you are canning and have a good time.

And the flavour? I was expecting not to like it but it’s really good. I had some on its own and it held up as a jam on bread: sweet and tasty. No banana texture at all. But what really made my afternoon was a toasted peanut butter and banana jam sandwich. I’m now glad I have 6 pints!

Cool Condiments:

Chow Chow Relish from Magnolia Days

Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:

Apricot Ginger Jam from Happy Baking Days

Banana Jam from Killer Bunnies, Inc

Blueberry Cheesecake Ice Cream from Gotta Get Baked 

Blueberry Lemon Basil Jam from Daily Dish Recipes

Candied Watermelon Rind fromWhat Smells So Good?

Fig and Strawberry Jam from Jane’s Adventures in Dinner

Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks

Mulberry Jam from Curious Cuisiniere 

Quick Peacharine Chutney from Shockingly Delicious

Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi

Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:

Fireweed Jelly fromThe Foodie Army Wife 

Flavoured Butters from Small Wallet, Big Appetite

Gravlax fromThat Skinny Chick Can Bake

Vivacious Vegetables:

Corn Cob Jelly from Blueberries and Blessings

Deep South Dilly Beans from Eat, Move, Shine

Fermented (Sour) Pickles from Growing Up Gabel 

Fire Roasted Salsa fromPeanut Butter and Peppers

Hot and Spicy Giardiniera from The Messy Baker

Hot Italian Giardiniera from Healthy. Delicious.

Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie

Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM

Refrigerator Dill Pickles from Country Girl in the Village

Spicy Sweet Tomato Chutney fromFood Lust People Love

Traditional Escabeche (Pickle) fromBasic N Delicious

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