Ingredients for Banana Jam
- 6 ripe bananas, mashed
- 1/4 cup lemon juice
- 1/4 cup liquid pectin
- 5 cups granulated sugar
- 2 tablespoons unsalted butter
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How to Make Banana Jam
- Combine 6 ripe bananas, mashed; 1/4 cup lemon juice; and 3 cups granulated sugar in a large saucepan. Let stand for 1 hour to allow the bananas to release their juices.
- After 1 hour, stir in the remaining 2 cups of granulated sugar.
- Place the saucepan over medium-high heat. Stir constantly until the sugar is completely dissolved.
- Bring the mixture to a rolling boil for exactly 2 minutes, stirring frequently.
- Remove the pan from the heat and skim off any foam that rises to the surface.
- Return the pan to medium heat for 1 minute, stirring constantly.
- Bring the mixture back to a rolling boil.
- Remove from heat and skim off any remaining foam.
- Stir in 2 tablespoons of unsalted butter. Return to a boil.
- Add 1/4 cup liquid pectin and stir constantly for 1 minute, making sure to scrape the bottom of the pan to prevent burning.
- Bring to a rolling boil for 1 minute, stirring continuously.
- Remove from heat and skim off any foam.
- Allow the jam to cool for 7 minutes.
- While the jam cools, prepare your canning jars by sterilizing them in boiling water. Wipe the rims of the jars with a clean, damp cloth.
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace.
- Wipe the jar rims again, place lids and screw on bands fingertip tight.
- Process the filled jars in a boiling water bath for 10 minutes to create a seal. Ensure jars are fully submerged.
- Remove jars from the water bath and place them on a cloth-covered surface to cool completely undisturbed for 24 hours.
- Check for a seal by pressing the center of each lid. If the lid doesn't flex, it's sealed. If not sealed, refrigerate and use within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
509g
Fat
44g
Carbs
47g
