Quick homemade banana jam

Turn those overripe bananas into a sweet, velvety treat that everyone at home will love. Thanks to their natural sugars, bananas make a spread that’s perfect for toast in the morning or spooned over desserts you love.

Each time I’m left with too many soft bananas, I whip up this jam. It started as a way to avoid tossing food, and now the kids always want in when I pull out the big pot.

Heavenly Ingredients

• 2 tablespoons lemon juice: gives things a little tang and helps the jam keep longer
• 2 cups sugar: bumps up the fruity sweetness and helps the jam last
• 2 cups ripe, mashed bananas: brings all that natural sugar and makes the jam super smooth

Step-by-Step Instructions

Final Sterilizing:

Submerge your sealed jars in boiling water and keep them under for a whole 10 minutes—guarantees the jam stays good.

Jar Up:

Spoon your piping hot jam right into clean, sterilized Mason jars. Leave a little space at the top, about half an inch. Wipe the rims and shut those lids tightly.

Jam Cook:

Put the pot on medium heat, get the mix boiling while you keep stirring. Once it boils, lower the heat. Let it bubble gently for five minutes, and keep stirring so nothing sticks.

Mix Everything:

Dump your mashed bananas, sugar, and lemon juice into a solid-bottomed pot. Gently stir with a wooden spoon until they’re all mixed up before you turn on the heat.

Get Ingredients Ready:

Mash your super ripe bananas with a fork or masher till they’re totally smooth. Measure to be sure you’ve got two cups.

The magic here is in how ripe your bananas are. I go for almost all-brown ones since they’re sweeter and really fill the kitchen with that banana smell as they cook. I still smile remembering my grandma singing tunes as she stirred a pot of this jam for us.

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Storing and Serving

Once you pop it open, store the jam in the fridge and use it up within a month. It’ll firm up a bit when it’s cold, but leave it at room temp for a few minutes and it gets nice and spreadable again. For the best texture, take the jar out before digging in.

Yummy Twists

If you’re feeling fancy, add the seeds from half a vanilla bean or toss in some cinnamon while it cooks. For a rich banana-chocolate spread, mix in 50g of chopped dark chocolate after cooking. Want it tropical? Stir in a quarter cup of shredded coconut.

Creative Ways to Enjoy

This spread’s good way beyond plain toast. Spoon it over pancakes, waffles, or crepes, or swirl it into plain yogurt. It’s awesome in a banana trifle or even tucked into muffins as a sweet surprise. Try folding it into custard, then freezing for dreamy banana ice cream.

Frequently Asked Questions

→ How do I stop the jam from burning while cooking?

Keep stirring often and cook on moderate heat to prevent sticking or burning at the bottom of the pot.

→ How long can this jam last?

When properly sealed and stored in a cool, dark place, this jam can last up to a year.

→ Can I swap sugar for another sweetener?

Yes, you can use honey or coconut sugar. Just note that it might slightly change the flavor and texture.

→ What kind of bananas work best for this jam?

Overripe bananas that are almost too soft give the best natural sweetness and bold flavor for the jam.

→ Why is lemon juice added?

Lemon juice acts as a natural preservative and enhances the flavor while helping achieve the ideal texture.