Homemade banana jam is sliced bananas tossed with lemon juice and cooked in a light syrup of sugar and water with a little vanilla, mashed as it simmers, for about 20 minutes until thick, then jarred. It takes 15 minutes of preparation and 30 minutes of cooking, and serves 4.
A new way to enjoy one of our favorite fruits and to use bananas that are too ripe to eat fresh.
How to Make Banana Jam?
Overripe bananas are ideal: they are sweeter and break down easily. Cook them in sugar, water, and a little vanilla, and remember the jam thickens as it cools.
Nutritional Information
Each serving of banana jam contains approximately 320 kcal, 81 g of carbohydrates, 0 g of fat, 1 g of protein, 3 g of fiber, 66 g of sugars, 0 mg of cholesterol, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Banana Jam Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 4 large bananas
- 200 g (1 cup) of sugar
- 150 ml (⅔ cup) of water
- 1 tablespoon of lemon juice
- ¼ teaspoon of vanilla extract
Instructions
- Peel the bananas, slice them, put them in a bowl, and sprinkle with the lemon juice. In a medium pot, combine the water and sugar, stir, and heat over medium high for about 5 minutes, until the sugar dissolves and forms a light syrup.
- Add the bananas and vanilla, raise the heat until it bubbles, then lower to medium low, stirring now and then and mashing the fruit with the tip of the spoon.
- Cook for about 20 minutes or until it reaches the texture you want, remembering it thickens as it cools. Store the jam in a clean, sterilized glass jar and keep refrigerated.
Additional Tips
Lemon first
Tossing the slices in lemon juice keeps them from darkening and balances the sweetness.
Mash as it cooks
Mash the fruit with the spoon while it simmers for a smooth jam, or leave some pieces for texture.
Plate test
Put a drop on a cold plate; if it wrinkles when pushed, it is ready.
Add spice
A pinch of cinnamon or a little rum adds warmth.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sugar | Panela | 200 g | Darker, molasses notes |
| Sugar | Erythritol | 200 g | Less sugar, thinner |
| Lemon juice | Lime juice | 1 tbsp | More aromatic |
| Only banana | Banana and passion fruit | 4 + 2 | Sweet and sour |
Frequently Asked Questions (FAQs)
1. Can I use very ripe bananas?
Absolutely, it is ideal. Bananas with black skins or very soft flesh are perfect, as they add more sweetness and flavor.
2. Can I use sweeteners instead of sugar?
You can use erythritol, stevia, or panela, but texture and cooking time may change, so adjust and taste.
3. Can I combine banana with other fruits?
Yes, apple, pineapple, or passion fruit add complexity and balance the sweetness toward a sweet and sour profile.
4. Where do bananas come from?
Bananas originated in Southeast Asia (Malaysia, Indonesia, the Philippines) and are grown throughout the tropics, in countries such as Ecuador, Costa Rica, and Colombia, where they are important to the economy.
Did You Know?
The banana plant is not a tree but a giant perennial herb; like other Musa species, it has no true trunk.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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