Banana
Banana Jam
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42 Reviews
Mariam
September 18, 2019
Hi, Emma
I want to tell you that I have made a small jar of your recipe.
I used two medium bananas - They were sleeping in my freezer for a while so they got darker and of course sweetener -
I put them in a small pan on a medium heat, kept stirring for a while, then I added a pinch of salt and a quarter teaspoon of vanilla.
After that I added two teaspoons of chia seeds and then turned the heat off, and finally I squeezed some lemon juice, about half teaspoon.
The result is fantastic, the consistency is creamy and rich - I couldn't imagine that I didn't add any sweetener - not even maple syrup or honey.
Now I can spread this heaven on my toast with a generous amount of my homemade peanut butter.
Thanks a lot and always wish you the best.
I want to tell you that I have made a small jar of your recipe.
I used two medium bananas - They were sleeping in my freezer for a while so they got darker and of course sweetener -
I put them in a small pan on a medium heat, kept stirring for a while, then I added a pinch of salt and a quarter teaspoon of vanilla.
After that I added two teaspoons of chia seeds and then turned the heat off, and finally I squeezed some lemon juice, about half teaspoon.
The result is fantastic, the consistency is creamy and rich - I couldn't imagine that I didn't add any sweetener - not even maple syrup or honey.
Now I can spread this heaven on my toast with a generous amount of my homemade peanut butter.
Thanks a lot and always wish you the best.
Emma L.
September 19, 2019
Hey Mariam—thanks for reporting back! So cool to hear that the chia seeds worked well.
Mariam
September 8, 2019
Sounds yummy, Emma. I think it will be perfect when crowned on a generous spread of peanut butter; my favourite butter, and yours too :D
But I wonder if I can make a healthy version of this jam, I am thinking of honey as a sweetener and Chia seeds to enhance the consistency of the jam. So what do you think?
Thanks in advance.
But I wonder if I can make a healthy version of this jam, I am thinking of honey as a sweetener and Chia seeds to enhance the consistency of the jam. So what do you think?
Thanks in advance.
Emma L.
September 8, 2019
Hi Mariam! If you want to cut out the sugar, chia seeds and some honey to taste could be a good way to do it (I bet maple syrup would be nice, too). Here's an article I wrote about chia seed jam that could help with the ratio: https://food52.com/blog/22488-for-the-easiest-fruit-jam-skip-the-stove-and-the-sugar. If you give it a try, please let me know how it goes!
Mariam
September 8, 2019
Many thanks, Emma. I will definitely read the article and give the recipe a go and of course I will tell you how it goes.
AmyEverAfter
January 2, 2019
I made this today, and while it was absolutely delicious, it never reached a consistency anything like jam. I'm wondering if the water can be omitted, or if I should just keep cooking it until it's as thick as I would like it? It did thicken a bit while cooking, as the directions said, but even after cooling completely it was more like a banana sauce, not spreadable. Any suggestions would be appreciated.
Emma L.
January 2, 2019
Hey there! It sounds like it needed to be cooked longer; you could probably cook it again now, until it reaches the thickness you want. Hope this helps!
S. M.
January 13, 2019
I skipped the water and it turned out great. Perfect consistency and so delicious.
Happycanning
February 26, 2018
I made this recipe today. Think I will decrease the sugar a little next time as my bananas were nicely ripe. Is there a volume to the lime juice? I had a small and large lime, so I used all the small lime and half of the large lime. I could definitely taste it in the final product. I did can it. Just do the water bath method - 15 minutes. Let it rest in the hot water for 5 minutes with lid off, and take it out. All jars sealed for me. Thanks for the recipe!
Emma L.
February 26, 2018
Hi Happycanning—about 1/4 cup lime juice, but you can replace some of this with water if you want it less citrusy.
Cuocopazzo
February 19, 2018
I would suggest using vanilla, hazelnut, coconut, or maple extract (one teaspoon, not tablespoon) in place of rum if there is a concern. Thank you for this recipe! Any chance you have one for coconut butter? A bit of that on an English muffin with pineapple jam would be exquisite.
Emma L.
February 20, 2018
Hi Cuocopazzo—I don't currently have a recipe for coconut butter but that does sound like an amazing combo!
Cuocopazzo
February 20, 2018
I had it on vacation in the Caribbean. It looked like lemon curd, smooth, yellow, and creamy, both luscious and addictive. I think I'll try this recipe (fyi): https://thehealthyfoodie.com/smooth-creamy-coconut-butter/
ibi
February 17, 2018
Way too much sugar....!
Ripe bananas are already very sweet so I’d only add a tad of white sugar albeit none at all
Ripe bananas are already very sweet so I’d only add a tad of white sugar albeit none at all
ustabahippie
February 16, 2018
I think I’d make this with dead ripe bananas and cut the sugar to a dab of brown, make a very small batch and eat it right up. Otherwise it looks fabulous.
Bonniesue
February 16, 2018
Is the sugar there to help preserve it and make it a jam, or for other reasons? I've often just mashed a banana on my toast and peanut butter and it's yummy.
Emma L.
February 18, 2018
Hi Bonniesue, I like mashing bananas on toast, too! The sugar is key to creating a jam. Depending on your bananas' ripeness, you can slightly lower it to taste.
Kathy M.
February 16, 2018
I am a new cook - 49 years old but better late then never. How would you store this and for how long is it's shelf life?
Emma L.
February 18, 2018
Hi Kathy, definitely better late than never! I didn't can/sterilize my jar—just capped and refrigerated it. It's still good over a month later!
Janet M.
February 16, 2018
Wow--perfect for using those bags of ripe and overripe bananas on sale in the supermarket. And for folks who don't have rum in the cupboard, there is perfectly nice rum extract in the spice isle of any supermarket--I'm planning to go with the real thing!
Brenda S.
February 16, 2018
I find the rum extract leaves a chemical-y aftertaste - bourbon [my favorite], brandy, whiskey would all work in place of rum or just omit.
Madelien
February 16, 2018
I bought banana preserves at Fortnum and Mason in London years ago! YUM!!
Jennifer
February 16, 2018
Can I use ripe bananas that I threw in the freezer - or will they be too watery?
Brenda S.
February 16, 2018
Thaw and drain off the liquid first - reserve it separately and you can add if you need during cooking.
Emma L.
February 18, 2018
I haven't tried this recipe with frozen, thawed bananas—but, for what it's worth, I have used those for banana bread and you can't tell the difference!
Sean R.
February 12, 2018
Recommended ripeness for the bananas?
Emma L.
February 13, 2018
Anything *but* green will work! If they're leaning toward underripe, you might want to increase the sugar. Or, if they're very freckly/overripe, you might want to decrease it. But this can all be done to taste.
Taylor S.
February 11, 2018
This sounds exactly like one my mom and I used to make (safe for canning as well!) and it was always insanely delicious! So simple and different and tasty.
William D.
February 16, 2018
If you dont mind how would you go about canning this one? I know it has lime juice in it which would bring acidity level up, but probably notbto the point of being able to water bath can it? Should it just be pressure canned?
Emma L.
February 18, 2018
Hi William, I didn't preserve the jam that way myself, so I can't speak to which method is best. If you have a favorite canning method, I'd go with that! There isn't significantly more acidity in this recipe than other jams, so it shouldn't be an issue.
Zeldaz
July 27, 2018
There are no USDA-tested safe recipes for canning banana products. Call it a freezer jam and stay safe. And low acidity is exactly what the problem is.
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