Banana Jam

Sometimes, I wish that I lived in a warm climate so I could garden all year. Also, so I could grow bananas. They are one of my favorite fruits. I eat them all the time, and we can never keep them in the house. They are good for the garden as well. Did you know that they are perfect for putting the peels around rose bushes to add nutrients to the soil. And that the banana is 100% edible? Yep, even that bitter ass peel can be eaten. And Elvis’s favorite food was a banana and peanut butter sandwich. I love bananas just as much as Elvis did…maybe. He’s not here for me to ask.

So, yesterday when I was canning things, I wondered if I could find something to do with the bananas sitting on the counter that I had just bought. I found a recipe for banana jam, but the instructions left something to be desired so based on my experience of making apple butter, I made my own.

It’s delicious. A little too sweet for me (talk about pucker power), so next time I won’t use as much sugar. But, oh my God, is it good. Like straight out of the jar good. We used it for peanut butter sandwiches and I put it on toast this morning. I can’t wait for pancakes this weekend (Danny makes the pancakes around here. He gives them the crispy edges that I love and can never manage to get right).

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Banana Jam

This recipe makes 4 and a half pints. You can use the little jelly jars, I just forgot that I had them. In which case it would probably make about 7 jars of jelly. Like I said, I won’t use as much sugar next time (maybe 3 cups of white sugar), and I not even sure that you would need the pectin. It’s pretty thick on its own. Also, you can use all white sugar, but I wanted to make more of a banana foster jam, so I used some brown as well. All of the spices are to taste. But, this is what I did, and when I make more, I will update the post.

Banana Jam

11 medium bananas

4 cups of white sugar

2 cups of brown sugar

1 tablespoon vanilla

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 box of pectin

Ready your water bath canner (instructions here) and gather your canning equipment. Mash the bananas in a bowl, and transfer to a large saucepan. Add the sugars, the vanilla and the spices. Over medium heat, bring to a boil, stirring often so it doesn’t burn. Add the pectin, return to a boil, stirring constantly and boil for 1 minute. Remove from heat.

Ladle the jam into clean and sterilized jars. Wipe the rims, add the lids and finger tighten the rings. Place in boiling water in the canner. Let the water return to a boil and process for 10 minutes.

Remove jars and place on towel in a draft free area. Mine sealed right away, but check your jars in 24 hours.You should not be able to press on the lid and have it indent. If it does, the jars did not seal and you will have to refrigerate the jam.

 

 

 

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