Monday, November 5, 2012

Banana Jam

This great find came from Pinterest!  As many of you know, I make strawberry freezer jam every summer when the strawberries are fresh and the kids and I can go to a local u-pick farm.  I had never heard of banana jam before! The best part about banana jam is that bananas are available year-round. My kids and I gave this 6 thumbs up and we often times will eat it right on crackers during snack time!

Banana Jam
Source: Mom Foodie at

5 c. Bananas, sliced
2 1/2 c. Sugar
1/2 c. Orange juice
2 T. Lime juice
Generous pinch of salt

Preheat oven to 250 degrees. Put all ingredients in large pot over medium heat. Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring regularly.

While the jam is cooking, place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.

Once jam is cooked, ladle it into the jars and place lids and screw tops on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

Yield: 4 standard jelly jars

Unopened jam can be stored in cupboard.  Refrigerate once opened.

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