Banana Jam Recipe

Ingredients for Banana Jam

• 6 ripe bananas, mashed
• 1/4 cup lemon juice
• 1/4 cup liquid pectin
• 5 cups granulated sugar
• Unsalted Butter

How to Make Banana Jam

1. 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.
2. After 1 hour, stir in the remaining 2 cups of granulated sugar.
3. Place the saucepan over medium-high heat. Stir constantly until the sugar is completely dissolved.
4. Bring the mixture to a rolling boil for exactly 2 minutes, stirring frequently.
5. Remove the pan from the heat and skim off any foam that rises to the surface.
6. Return the pan to medium heat for 1 minute, stirring constantly.
7. Bring the mixture back to a rolling boil.
8. Remove from heat and skim off any remaining foam.
9. Stir in 2 tablespoons of unsalted butter. Return to a boil.
10. Add 1/4 cup liquid pectin and stir constantly for 1 minute, making sure to scrape the bottom of the pan to prevent burning.
11. Bring to a rolling boil for 1 minute, stirring continuously.
12. Remove from heat and skim off any foam.
13. Allow the jam to cool for 7 minutes.
14. 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.
15. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace.
16. Wipe the jar rims again, place lids and screw on bands fingertip tight.
17. Process the filled jars in a boiling water bath for 10 minutes to create a seal. Ensure jars are fully submerged.
18. Remove jars from the water bath and place them on a cloth-covered surface to cool completely undisturbed for 24 hours.
19. 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.