Banana Jam

Recipe Rating:
 1 Rating
Serves: 5 pints
Prep Time:
Cook Time:


12 large ripe bananas
5 c sugar
1 1/2 c orange juice
3/4 c lemon juice
1 tsp vanilla

The Cook

Kathie Carr Recipe
Well Seasoned
North Liberty, IN (pop. 1,896)
Member Since Jul 2010
Kathie's notes for this recipe:
This is an old recipe from a friend at my church. Its so different from most jams and jellies.

I make it when the local grocery has ripe bananas at a big discount. Can it like you would any jam and it keeps a long, long time.
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Combine all ingredients in a large heavy pot. Stir over medium heat until sugar is dissolved. Then bring to a boil and boil rapidly for 10 minutes.

Reduce heat and simmer for 15 minutes, stirring frequently, until thickened. Remove from heat and ladle into sterilized pint canning jars.

Store in refrigerator for up to 2 weeks. Or usa a water bath canning procedure and seal jars. Then they will keep for at least 1 year.
NOTE: Use just like other jams. It is also good as a topping for waffles or stir 1/2 cup into a batch of pancake batter to make delicious banana pancakes.

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user Kimmi Knippel (Sweet_Memories) KimmiK - Mar 9, 2012
Oh yum! I love it!!!!!
user Cathy West hilltopmamax2 - Jan 17, 2014
How long do you water bath...15 minutes?

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