Banana Jam Recipe #SundaySupper

banana jam

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.

banana jam-2

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.

banana jam-3

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.

banana jam-4

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!

Banana Jam Recipe


  • 10 ripe bananas mashed (need 3 cups)
  • 1 lemon juiced
  • 1 Tbsp margarine
  • 4 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 box pectin


  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Mash bananas thoroughly. Add prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit pectin into fruit in saucepot. Add margarine to reduce foaming.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. I had no idea there was a banana jam out there! It looks great. I did the same thing when I canned Lemon Curd…I found some sites that said don’t do it! But then I found a few that said go ahead. So I made it, kept it in the fridge, and everyone loved it 🙂 Great job!

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  6. I want to make this recipe. Any one know how much pectin exactly? Recipe calls for one box….how many ounces? Liquid or powder? Thanks to anyone who may help!

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  7. I had never heard of banana jam either, but when I ran out of homemade jam and it wasn’t fresh fruit season in MI, I started thinking what I could possibly make jam out of. Well, I had 30 bananas in the freezer and was getting tired of banana bread! I bet I could make banana jam, and sure enough, I found several recipes. This one fit the bill!

    I did make two changes though.
    1. I didn’t have pectin, so I used Certo and followed the directions on the package.
    2. I have been making jam for 45 years and have never used a boiling-water canner. I merely sterilize the jars, pour hot jam into them through a funnel made from a plastic milk jug, and pour a thin layer of melted Gulf Wax over the jam. I let that cool and then pour another thin layer of wax over top, let that cool and then screw on a lid. The trick is to pour the jam past the point where the jar narrows, if it does. The wax seal works better that way.

    I LOVE the jam! It’s a great use of bananas that always seem to ripen before you can use them up. It’s great on yogurt.

    Thank you!!!

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