Banana Jam is easy to make at home, and it tastes ravishingly exciting on a slice of freshly baked bread for breakfast with coffee or tea.
The banana jam recipe is an original from the French Caribbeans, and it's completely without pectin.
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The banana is possibly one of the most versatile fruits of all time.
Sure, it’s super tasty to eat as is (and so hassle-free it’s basically a God-send for bachelors), but there are various ways you can consume this super-fruit.
TL;DR
One other fun way to eat bananas is in jam form. Banana jam is quite common a find in the Caribbean Islands, which is where I first tried it.
It’s super delicious and stores for a long time.
It is also a fairly simple recipe, quick and easy to whip up, with just 3 ingredients.
This recipe for jam has origins in France because it follows the no pectin French preparation way and canning technique.
Ingredients
Banana
Banana is the most basic ingredient in a banana jam. There are so many varieties of bananas that you can try for this jam recipe.
Robusta, Cavendish, small bananas, nano bananas, red bananas, plantain, black bananas, or round bananas — all different varieties of the fruit have different tastes and textures which will give you varying jam types.
It’s always a good trick to play around with the type of banana that are locally available.
Sugar
You can use either regular or brown sugar for this recipe. In the Caribbeans, they use sugarcane molasses to make the jam.
If you like, you can go half-and-half on the molasses and sugar.
The significant thing is to not reduce the quantity of the sugar in this recipe.
Reducing the quantity of sugar will affect the shelf life and your jam may spoil pretty soon.
Only take the risk of reducing sugar if you’re going to use up the jam within a week (and even then, make sure you store it in the fridge).
Lime or Lemon Juice
The third and final ingredient for the banana jam is lime juice, which you can substitute with lemon juice if lime is not available.
You want to use it freshly squeezed and never from a bottle.
Lime or lemon juice helps set the jam. After it is set, your jam will store for months without spoiling.
Flavor Variations
You can customize and enhance your jam with added flavors like cinnamon, clove, or cardamom.
If you are adding such spices, you can put in their powdered forms or simply go in with whole spices, but take care that whole spices have to be picked out of the jam before you bottle it up.
Another great flavor combo to try is Ginger-Raisin.
If you want, you can make a jam variation even and swap out half the banana quantity with strawberries so that it’s Banana-Strawberry jam.
How to make it?
Here is a quick overview on how to make this jam from scratch.
The detailed recipe is in the card further below.
Step 1
Combine sliced banana, sugar, and lemon/lime juice and place into a pan. Heat up.
Step 2
Cook on high heat until you have a rolling boil, and then reduce the heat to let it simmer.
Step 3
Pour the cooked jam into sterilized jars, close the lid, and turn the bottle upside down to create a vacuum until cooled.
📖 Recipe
Banana Jam Recipe
Instructions
- Slice your banana and place it into the bowl. Add sugar and lemon Juice.
- Cook on higher heat until you have a strong rolling boil, then reduce heat and let the jam cook very slowly. Cooking the jam should take you no more than 30 minutes altogether. Check if the jam is set by placing a few drops of cooked hot jam into a very cold spoon. If it runs, the jam needs some more cooking. repeat the test to see if it has set. Once the jam is ready pour into clean sterilized jars. Tighten the lid over the jar. Turn the jam upside down to create a vacuum, then store it in a dry, dark, and cool place.
- Store the opened jam jar in the fridge!
Notes
- 1 serving = 1 Teaspoon, 70 servings ~ 3 jars
Nutrition
Uses
This Banana Jam tastes terrific on toast and makes for a delicious breakfast.
You can also put the jam in plain yogurt, on top of cakes, in puddings or smoothies, or even on muffins.
You can also use the jam as a fantastic pastry filling.
Storing
Store in a cool, dry place, and away from direct sunlight. The jam should not be stored in a humid place. A wet cellar is not the place to store this jam.
To sterilize your storage jars, place them in hot, boiled water for 10 minutes (along with the lid).
You can also place clean jars and lids in the oven for 10 minutes at 350 F or 180 C.
Make sure you always use new lids, or ones that are not rusted, damaged, or deformed in any way.
An unopened jar of jam keeps for 12 months to 24 months. Once opened, it has to be stored in the fridge or else it may spoil.
When refrigerated, the banana preserve should last for a year (if the recipe has been followed exactly).
To avoid contamination, always make sure to use a clean spoon or spatula to dip into the jam jar.
FAQs
No, jam is made with whole fruits, while jelly is made with fruits that are first cooked in water, strained, and then cooked with sugar.
Sugar is the main ingredient that helps preserve jam and contributes to its long shelf life. The sugar to fruit ratio is perfect as is and must not be reduced. If you reduce the quantity of sugar in the recipe, then the jam won’t hold for long and will have to be utilized within a week. This beats the purpose of a jam, which is supposed to be stored for months.
I personally don’t like the taste and the consistency of the jam if pectin sugar is added. You can get the same results with just plain sugar, but it is important to cook down to the setting point.
To test if the jam is set, drop hot jam on an ice cold plate and move the plate around a bit to see if the consistency is running. The jam will cool instantly on the ice cold plate and that’s how you know if it’s set. You can also check the temperature on a candy thermometer. The banana jam will appear glossy or transparent when properly set.
The perfect setting temperature for this jam is 220 degree Fahrenheit or 105 Celsius.
You can use mason jars that are commonly available to store the banana preserve. French, Italian, or German storage jars are okay to use as well. Just take care not to use jars with rubber lids.
Turning the jam jar upside down when it is hot and freshly poured creates a vacuum. This is an important step to discourage the growth of bacteria or mold. It’s a common technique used in France and since this is a French recipe, it’s best to trust the method. You can, of course, do water bath canning for extra safety, but it is not necessary if you follow the sterilization and setting steps exactly to the T.
More Jam, Jelly and Preserves
- Papaya Jam with Lime
- Mango Jam
- Pineapple Jam
- Melon Jam by myparisiankitchen.com
Hi Helene,
Thank you for sharing your jam recipes. I love them!
I am living in the Philippines and use the native variety of lemon called calamansi. It's a real delicious one and it works perfect for jam. Only needs to adjust the amount added, because they are tiny.
For this banana jam, you cook the mixture immediately? Without keeping it overnight in the fridge as you do with the other jams?
Hi Andreas. I'd love to get hold of calamansi lemons. You are lucky!
To your question: This is one of my earlier recipes, and I think I did forget to show how to keep the jam to macerate overnight. The thing is, macerating overnight is an extra step, which helps in softening fruits and bringing out the sweet flavors. It's not a necessary step, yet some fruits need to be macerated, such as in the case of marmalade. Marmalade are citrus fruits prepared with the skin, so to soften the skin and bring out the aroma, you need to macerate them. In the case of the Banana, it's not a must but rather an option and it can be beneficial.
Thank you for pointing this out, I will incorporate this wisdom in all my jam, jelly and marmalade recipes. 🙂
Would this work well as a freezer jam, instead of canning?
Hi Laurie, theoretically yes, but I haven't tried it myself.
I so wanna try this Jam on a slice of toast with Jif peanut butter as well!
You could make it Lee. 🙂
I do not know where you live, I would not make it without water boiling it here.
Thanks for the recipe I will sure give it a try
Hi Colleen, adding water when cooking fruits with sugar to make a jam, will only reduce the shelf life of your jam. Waters spoils fruits faster, and it's absolutely not necessary to add water anyway because the juices in fruits and the molten sugar make it adequately “wet”. Even bananas are not dry.
Hello! I want to make banana jam. I am reading through the recipe and comments and a few people ask about alcohol in the jam but the recipe and directions I am looking at currently does not mention this. Can I add alchol to the jam and how much. Rum banana jam sounds wonderful 🙂 Thank you!
Hi Susan, we usually add some into the lid to kill germs before we close the jar. You can add some into your jam after it's done cooking, and you tested if it's set. About 1/8 – 1/4 cup should do. Just make sure that your jam isn't too liquid. I don't recommend adding rum or any other alcohol during the jam cooking process because the liquor will dissolve.
I made your recipe for this banana jam..it turned out great..but I have a question..is it safe to store unrefridgerated...dont want to get sick ??
If you followed all the safety precautions, setting point, clean sterilized jars etc, then your jam will be good for at least 10 months if you store it on a shelf away from humidity, sunlight, and heat unopened. Once you open the jar, store it in your fridge. I hope this reassures you, that's how we do it in Europe. If you live in a hot tropical climate, store always jam in your fridge.
I make a lot of jam but never banana and intend making this soon. Just want to clarify a couple of things - in the recipe list you have lime and in the method lemon - does it make any difference which juice - does lime give it a different flavour. also when you say turn the jar upside down to create a vacuum - do you store it upside down or turn it back the right way up. thanks
Ann Jacks
Hi Ann, you can use lemon or lime, I was about to fix this in the coming days to avoid confusion. I think I prefer it with lime but it tastes great with lemon too. Once you turn it upside down, the jar is hot. Leave it upside down for a while until you can touch the jar again (it will be warm) and turn it back with the lid side up. Store it with the lid up.
CAN I WATER BATH CAN THIS TO MAKE IT LAST A YEAR OR TWO ON THE SHELF? IF SO, HOW LONG WOULD YOU SUGGEST WATER BATHING THE JAM FOR HALF PINTS AND PINTS?
Hi there, you can water bath it if you want but I have never had to do this with this french jam recipe so I can't give you any advice on how long and how to do it. This jam, if you followed the recipe exactly, will last for a year. Hope this helps.
Is the alcohol a necessary step, I’d rather not use it? Thanks for the recipe!🙏
Hi Rowena, no the alcohol (liquor) is not a must, it just helps in creating a sterile environment. That way the jam will remain good much longer.
A straight forward recipe. Thanks.
With no pectin added, how does this jam set ??
Hi Eric, the jam sets with the help of lemon juice. Lemon juice contains natural pectins that help the jam to set. You can also cut a lemon into half, juice it, and throw the lemon halves into the jam to cook along. The lemon skin contains a lot more natural pectins. Just pick out the lemon halves before you pour the jam into the jars and use only untreated (no pesticides) lemons.
Saying black ladies doesn’t add to the conversation. or the recipe. Ladies would have been enough a descriptor. I cringed at that. The recipe is great; can’t wait to try it.
I'm sorry that made you feel that way. I never meant that.
Hi I have a question for those of us that cannot have sugar what would be a great substitute for that
Hi Jackie, The sugar is essential if you want to make a jam because the sugar preserves the fruit, which makes it a jam. here is what you can do if you can't have sugar: Cook down the banana without any addition of sugar in a sauce pan. Mash it and store in a clean sterilized jar. Store it in the fridge but use it within a week.
Super easy recipe took me like 45mins all together. It tastes amazing but I added 2Tbs of brown sugar and cinnamon. This is going to make an amazing addition to my Christmas goody bags for extended family. I did an experimental recipe with 1.5lbs bananas it made just over 2 8oz jars. Will be making a much larger batch later.
Thanks for taking the time to leave us a feedback Danica. 🙂
Hey
I would like to inquire which long time preservative can be used for the Jam
Thanks
Hi Darius,
If you followed the recipe as described, with sterilizing the jam jars, cooking the jam until it's set, working in a clean environment and creating the vacuum at the last stage, your jam will preserve for at least 1 year. Use proper glass jars too with clean new lids and store in a dry cool environment away from direct sunlight. Once you open your jam, store in the fridge. This recipe doesn't require sterilizing and canning your filled and closed jam jars further.
Thank you ,😊 I will work up the required
Will adding lemon juice give it a bitter taste
It's lemon juice so it's sour, not bitter. The lemon rind or so to say skin with the zest and white parts can be bitter. However, in that recipe, you only use the lemon juice over the bananas so that they don't blacken and for the acidity which helps a bit in preserving the jam naturally. If you don't feel comfortable using lemon juice in the banana recipe, leave it out. I hope that helps. 🙂
Hi Ajar,
Sure, you can use a plain tasting alcohol, something neutral, not too over powering. It needs to be a high percentage alcohol.
Hi Helen
You should experiment making FIGADA with Moirá bananas (MB) . I use a recipe quite similar to your banana jam. Cook the pulp of very ripe MB + equal weight in sugar+ few drops of lime juice + two tablespoons of butter. Cook for about an hour and half, under medium fire, stirring with a wooden spoon so it will not stick to bottom. When mixture is quite thick, transfer to an empty tin lined with oil or butter. Let it cool With a little experimentation/ trial you cut the jam in slices. !!!
thank you for the idea and your recipe Carlos. The thought only of figada is making me want to have it right away. 🙂
I will try making some. Aside from eating bananas straight up, we like them in smoothie too.
Helene, Banana Jam sounds lovely . Do you think it would work with maple syrup instead of the sugar? Thank you so much for sharing the recipe, I really enjoy your blog. Matilda
Hi Matilda,
Oh I don't know if maple syrup can be used for jam making. Have you seen other jams made with maple syrup and successfully? If yes, then it might be possible. Unfortunately I don't know if it could work with maple syrup because I have never seen maple syrup in my life. However, I will try to ask some of my colleagues fro advice and report back here.
I've never heard of banana jam, wonder how this tastes with banana bread!!
Interesting I never heard of banana jam. I don't really like jelly or jams, but thanks for sharing.
Oooh this is right up my alley! I love anything JAM. I bet I can convert this a slow cooker recipe:-) PINNED!
Yes you can make this a slow cooker recipe! 😀
My grandma would make jam by keeping it on very low heat for 4 hours.
I am totally making this tomorrow! My husband and I love all things banana and this looks unbelievable.
I bet that would be tasty on toast, especially with a little cinnamon!
I have always been told that you need pectin to do jams. Is there something in the bananas that make it unnecessary? This is a cool recipe. I will have to try it out.
Hi David,
No you don't need to add artificial pectin to certain fruits. There are a few fruits which are rich in pectin. Most of these fruits are Citrus fruits, green apples but also certain berries and firm bananas tend to be a good source of pectin as well. Fruits such as cherries would require some sort of pectin addition. So to make it natural you can add skin of lemons when making cherry jam or green apple skin. The fruit skin should not have been treated with pesticides (organic doesn't always mean that it was treated without pesticides!)
I have never heard of Banana Jam so for me this is a wonderful discovery - THANK YOU for that. I totally get what you are saying though. I remember when I visited Costa Rica - the only time I have been out of the country (unless you count the Bahamas) and it was magical! It was the first time I had seen Starfruit! Now days there is little left for people to discover in real day to day life. On one hand that is wonderful because not everyone has the pleasure of travel or getting out and about. On the other hand, it is sad for children who NEED discovery,
Great article!
Exactly you brought it to the point what I am trying to say. 🙂
Hi Joely,
In a way it's great and thanks the the internet we get to learn about things we never knew about right? (like the banana jam for example now)
It helps us all to learn about things in the world we never knew existed and it makes us all sharper. We learn to understand other cultures and sometimes we even get to recreate things this way (exp. the discover of corn brought us to popcorn) But yes, we somehow unlearned the ability to get amazed by certain things along the way. Maybe it's just because we feel so buzzed and overloaded with information. Actually we might just be in the process of learning how to cope with the fast pacing world and that along the way we will be able to get amazed again. 🙂