Banana Jam

Kathie Carr


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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5 pints


10 Min


30 Min


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Jams & Jellies