пятница, 10 июня 2016 г.

How To Make Banana Jam

How To Make Banana Jam

How To Make Banana Jam

I didn’t even know there was such a thing as Banana Jam but it sounds yummy!

I never knew bananas could be turned into jam. Very cool, sounds refreshing, especially on warm summer mornings.

omg looks yummy! I can’t wait to try this!

Years ago, my grandmother and mom would make Banana jams, the traditional way. I think it involved some boiling, straining and then again further boiling till the jam reaches a thick consistency. The colour would turn a deep red somewhere along the way with no added food colours – The process was too lengthy and required lots of stirring around. Your post reminded me of those good old days. I might even try it out some day.

But I love your version too. Sounds really fresh and simple too.

I had no idea you could do this with bananas, thanks for sharing Ellen. Banana Jam looks like something even I could make

I found your site from the Problogger group writing project.

I’ve never heard of banana jam, but that sounds (and looks) amazing! My kids can’t get enough bananas as it is.

I’ve never thought of making banana jam. I usually make banana bread with my elderly bananas, but this would be a great new idea to try.


Renee says:

March 17, 2014 at 8:41 am

‘Elderly bananas’ ha ha ha. One time mine were SO gone, so black that I gave up and tossed them in the freezer. When I thawed them, they had ‘turned’ as me Mum would’ve said, so much that they rather poured out of the peel and I wondered about a banana liqueur! They made the very best banana bread I’ve ever made! Now I’m thinking that a touch of this jam on arm banana bread————–hmmmmm.


Ellen Christian says:

March 17, 2014 at 1:56 pm

Sounds like a fantastic idea to me!


Rosemary Arwen says:

November 10, 2014 at 10:16 pm

I am also a busy mother of six sons. All I need everyday I need recipes that I can feed my family in a healthy way. Secondly, I also want to learn how to sew, because i can’t affort money to buy something to cover my sons’ body at once. I need to buy few at a time. Lastly, I need ideas of conservation instead of wasting. I google and i found your recipe of the banana jam and i promise to make one recipe for my family.


Ellen Christian says:

November 11, 2014 at 5:47 am

Thanks for stopping by, Rosemary! I hope you enjoy it!

Marti Owings says:

March 21, 2015 at 12:07 pm

Have you tried frozen bananas to make the banana jam

? I’m sure it would be darker than using fresh ones, but….


Ellen Christian says:

March 22, 2015 at 6:30 am

That’s a great idea, Mari!


KimH says:

June 26, 2016 at 8:18 pm

Renee.. I used to toss the bananas that were turning into the freezer to save for making banana bread too. About a year after one of my stepdaughters moved away from home, she called me & asked me.. “If I have regular bananas, how long do I have to put them in the freezer before I can make them into banana bread?” LOL I had to laugh.. gently.


Ellen Christian says:

June 27, 2016 at 7:25 am

LOL I’ve done the same thing.


Oh yum! I would love this!

This would be amazing for peanut butter & banana sandwiches! Awesome idea!

I’ve never heard of banana jam, but it looks great! I think it’d be perfect instead of jelly on pb&js for the kids.

I’ve added this page to my StumbleUpon!

I’m a relative newcomer to water-bath canning, and now that I know how simple it is, I wish I had learned how years ago. So far, the spreads I’ve made include apple butter and jelly, blueberry jam, and clementine marmalade, but I love the idea of banana jam because bananas are available year-round, meaning I could make it any time. Thanks for sharing this recipe!

You use a water bath method to can your jams and jelly’s. No pressure canner needed just a large pot and boiling water deep enough to cover the jars by 1-2\u2033 Give it a try. You’ll become addicted. I made violet and dandelion jelly last weekend. I started with grape jelly and jalapeno jelly last fall. I’m addicted good luck

This sounds really yummy! I bet it’s fabulous with peanut butter!

Wow I can honestly say I have never tried Banana Jam. wow. That would be good with peanut butter or nutella!! Thanks for linking up to Friday Food Frenzy

I prefer doing jam with a water bath also. I never seem to have enough room for freezer jam. Plus jam makes such a great gift I love your recipe, my kids love bananas!

I really like bananas, and think I’d enjoy this. I have done water bath canning in the past, but it’s been quite a few years.

Is it really that easy? I’ve always wanted to try canning, but thought it would be hard. Your recipe tells me otherwise. Thanks for sharing!

This looks doable! I have wanted to can. My Mom and Grandma both canned a lot. I remember listening to the lids popped as they sealed. If not we were eating lots of green beans. I wish I had a pot to try your recipe, but not I know for next time. I bet this is awesome on peanut butter.

I never heard of banana jam until now! I love making jams, I’ll have to try this one and let you know how it goes.

we have a lot of bananas in our house and this is a very cool idea!

I have never heard of banana jam! Will make this!! Yum!

I don’t think I have ever tried banana jam. I bet my son would LOVE it, his favorite fruit is bananas. I would like to learn how to make my own jam!

I have no idea. I have never heard of coconut sugar before. I’m not sure it would set up the same but you could try.

My kids LOVE peanut butter and banana sandwiches but bananas go bad so quickly that I’m definitely going to try this! Thanks

Mine has never done that. It came out of the water bath the way it looks in the picture. Did the jars seal? If not, it may be that water from the canner seeped into the jars?

I was wondering what the shelf life is after a water bath canning of the banana jam do you know or could you guess?

Glad you liked it!

I don’t have an exact time. Mine doesn’t generally last more than a month or so because we eat it so quickly. Maybe check a canning site?

I would really like to try this, but I need a better copy of it. Could someone tell me how to copy and paste this. I tried printing it but the recipe is in such tiny print and so light that I cannot read it.

The sugar is what helps the jam gel. If you don’t add enough, what you’ll have is mashed bananas.

How many jars does this batch make? Are they 1pint jars?

I’ve just been given a LOT (like a few dozen) bananas and being that I’m a canner, my very first thought was, ‘how can I get these into those?’ So I started looking up “canning bananas” sites and found your very yummy looking recipe (which I’ll be making later today). One question for you, in steps 4 and 5, do you have your burner on medium, med-high (sorry I’m a stickler for details…some may call me anal retentive)? Thanks for the help!

I don’t have a canner, could I use a Dutch oven, lower the jars into the water with tongs. Let them boil for 10 min. With the lid on, then remove with tongs?


Ellen Christian says:

March 17, 2014 at 5:49 am

Hi Debby – The jars would need to sit on some sort of rack to allow the water to circulate. Otherwise, they would tip over and not seal properly. If you could find one of those, a large Dutch oven should work as long as the jars seal.


Tristen says:

July 28, 2014 at 3:39 pm

I do not have a canner either, but I just tip my jars upside down as soon as they are filled. I am not sure if that would work with this recipe or not, but I am about to try it that way!


Ellen Christian says:

July 29, 2014 at 5:17 am

Let me know how it works for you!


Tristen says:

July 29, 2014 at 3:46 pm

It did work!! And it is delicious!!!! Thanks again for the recipe!!


Ellen Christian says:

July 29, 2014 at 5:22 pm

Yeah! So glad it worked for you & you liked it!

Yes, that is a fairly common way to sterilize the jars. You empty the water before you add the jam to the jar.

Sounds like a great gift to me!

I would imagine the same as any other jam but ours never lasts long since it’s a favorite.

You need the sugar to gel the bananas. If you don’t add the proper amount, all you will have is smashed bananas in a jar. According to the USDA, chocolate cannot be safely canned so I would not personally add chocolate.

which sugar ???? caster sugar… love bananas going to try it

no pectin or anything. most jams or jellies need pectin? just checking before i try

thank you in advance.

I researched several recipes on Pinterest and then combined them to make banana jam to add to my Farmer’s Market inventory. I mashed my bananas with a little lime juice to keep them from darkening. I used brown sugar so that it was more like Bananas Foster–and stirred a little rum flavoring into it just before putting it into the jars. I also cut down on all of the stirring for nearly half an hour until it thickened by adding pectin. None of the Pinterest recipes used pectin, but I had good success with it. It really did taste a lot like Bananas Foster–so yummy. and sold off the shelves so fast. My husband loved it!!!

Wondering if you have recipes for jam/other canning recipes using Stevia..I am avoiding sugar of all kinds, and would like to can more

Thank you !!!!!!

Canning with any type of meat is not allowed. You would need to pressure can it to stop it from spoiling and I am not sure how that would work to make jam.

Hi, This sounds really good but my kids really like the Strawberry/Banana combination.Do you have another recipe for this or do you know how I could modify the recipe to add Strawberries to it?

I am so excited to find this recipe just a straight up banana jam, no fruffy additions. This is the first year in our house that has TONS of bananas growing (like about 50 or more pounds of them) they are almost ready to come off the trees so this find worked out perfectly. My house will be all consuming banana everything.. good thing we all like them., banana bread, banana jam, banana chips…. yay!

I’m so glad it was popular!

I make honeysuckle jelly for my family every year that I have enough honeysuckle…and I never can it because we eat it SO fast (like in two weeks haha!) Assuming this will be eaten as fast (or faster!) than the honeysuckle jelly….do you think I should still can it? Obviously, for jars that I plan to keep on the shelf, I still want to can them. Also…dandelion jelly? Sounds awesome! Do you have that recipe posted on your blog? I’m going to be searching for that!

I am making this now, it is in the canner boiling as I type. So far so good and I even cut the sugar by 2 cups since I use 6 cups of bananas I only used 4 cups of sugar and I also added alittle bit of Cinnamon and some fresh grated nutmeg.. house smell yummy and its is sooo sweet. Can’t wait to try some. had alittle left over so just stuck in a jar and put n fridge..

How many half pints will this make?

I’d never heard of banana jam before, but now I need to try some! I need to invest in a canner so I can start making jam! So glad I found this on Motivation Monday!

Glad to share, Barb! Thanks for stopping by!

I made this today. I had a little I put in a dish to cool and it is YUMMY THANK

So glad you like it!

I love canning too! Jams and Jellies, fruit honeys, pie fillings! Pressure canning still scares me though, that possibility of blowing up..no thanks. I’ve never heard of banana jam though. Very interesting.

Pressure canning is not a problem today in 2016. You might want to look up Linda at Linda;s pantry on you tube. She has lots of video’s on canning! Love to water bath can some salsa and my jam’s and jelliesl Will have to try it out but with some low sugar pectin to cut back on the sugar intake.

Im very curious as to whether or not you’ve actually tested the PH of the final product. Bananas are not recommended to can by the USDAs Food Preservation group.. but Im wondering if the addition of lemon juice makes it acidic enough to actually be safe. I know we can safely water bath can many non-acidic vegetables if they’re pickled (made acidic) but honestly, this recipe worries me a little bit.

I love the sound of it.. but if its not acidic enough botulism is an issue and no one wants to deal with that. I know it’d be fine to make & put directly into the frig & freezer.. Definitely going to give it a shot & definitely going to test the PH when its done. Thanks!

Hi, Jean – I have never tried coconut sugar so I am not sure. What I’ve read seems to indicate that it may not “gel” as well as traditional white sugar so you may need to add pectin. I’ll email you as well.

I learned how to make banana jam years ago. Bananas were marked down at the grocery store because they were getting spots. I was certain I would use them all before they turned and I didn’t. I really hate to see anything go to waste so I found a recipe that taught me how to make banana jam. Making jam isn’t difficult. There are several different ways you can make jam to store for the long term. You can freeze it. You can water bath can it. You can pressure can it. How you make the jam depends on the recipe you follow and the ingredients that you use. Some jam recipes require that you add pectin (powder or liquid) to help it set. If you don’t use pectin when it calls for it, your jelly or jam will be more like sauce.

How to make banana jam

My preferred method of making jam is to water bath can it. If you make freezer jam and you lose power, your jam will defrost and go bad. Using a pressure canner to pressure can foods isn’t something I enjoy. If you don’t do it correctly, it can blow up. I learned how to water bath can about twenty years ago and it’s a method I feel comfortable with by now. My grandmother (and mother) used to make jam and jelly and pour paraffin wax over the top to seal it and keep out bacteria. This method isn’t recommended any longer because it doesn’t work as well as canning to keep it free of bacteria.


3 crystal jelly jars with new lids and rings

Once your jars are completely cool, you will need to check to see if they sealed. If you press down on the top of the jar lid and the lid has no give up and down, the jar has sealed. If the jar lid is slightly raised or you hear a pop when you press the lid down, it has not sealed. Jars that have not sealed must be refrigerated. Jars that have sealed are shelf stable and can be stored in the pantry.

There is no pectin needed for this recipe. The bananas and the sugar cause the mixture to gel into a jam as you can see from the photo above.

Original article and pictures take http://confessionsofanover-workedmom.com/how-to-make-banana-jam site

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