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.
Me: Uh, banana? I don’t think I can do that.
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!
- 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.)
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
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
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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