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How to Make Banana and Lime Jam

Living on a farm in Brazil, I've gained local in-depth knowledge of food, plants, and traditions, which I share through my articles.

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Banana and Lime Jam

What is your favorite type of jam? Strawberry, raspberry, or perhaps you are more of a marmalade lover. Have you ever thought about turning the world's favorite fruit into a jam? Banana jam is a wonderfully different alternative to have on your morning toast or inside a jam tart or donuts.

Banana jam on its own, I feel, is too sweet so I have added lime juice for two reasons. One to keep the bananas from turning brown and the other, to add a bit of zing.

So, grab your apron and we'll get started making what could become your favorite jam.

Ingredients

  • 5 Bananas, medium size. Ripe but not over ripe
  • 1 Lime (or lemon)
  • 3/4 Cup Sugar
  • 1/2 Cup Water
Bananas in lime juice

Bananas in lime juice

Fresh Limes

Fresh Limes

Sugar and water

Sugar and water

Cooking bananas for banana jam

Cooking bananas for banana jam

Making Banana Jam

Making Banana Jam

Instructions

  1. First begin by removing some of the zest from your lime or lemon. I use an OXO zester as this removes the thinnest layer and doesn't get any of the white pith. Place this in a medium size bowl.
  2. Roll your lime or lemon with the base of your hand on a work surface. We want to break up the cells making it easy to get the juice out.
  3. Cut in half and squeeze the juice into the bowl using a sieve to catch any seeds. Either use a juicer or a reamer to extract the juice if you find this easier.
  4. Begin cutting your bananas straight into the juice. Cut the bananas into cubes. Don't be tempted to peel all the bananas at one time, we don't want oxidation to take place. Before continuing to the next banana, ensure the cut banana is well coated with the lime or lemon juice. Do this with all the bananas.
  5. Put the sugar and water in a medium size saucepan and stir over medium heat until sugar is dissolved. Tip in the bananas and lime juice.
  6. In a separate saucepan begin to sterilize your jar that you intend to use. I place mine in a pan of water and while the jam is cooking, the pan of water with the jar is simmering as well.
  7. Now continue cooking over low heat until bananas are soft. This make take 15 minutes but the time will depend on how ripe your bananas were to start with and also how small you cut your pieces.
  8. As the banana begins to soften, you can squash them against the side of the pan with your wooden spoon to break up any large lumps.
  9. Your mixture will begin to thicken as it cooks. When the bananas are soft and the mixture has thickened, you can turn off the heat. (The mixture will thicken more as it cools) If you want completely lump free jam you can either use a potato masher or press this through a sieve. I prefer my jam with a few lumps. It seems more 'homemade' to me.
  10. Remove your jar from the hot water with tongs. Empty the hot water into the pan before removing the jar. Place the jar on a solid work surface that won't burn such as a cutting board. Holding the jar steady with a pot holder, begin spooning in the hot jam.
  11. Leave a space at the top, don't fill completely. You will be creating a vacuum and the space will be needed. Think of the space you normally have when you purchase a jar of jam.
  12. When you have filled it, check for any jam that may be on the rim or jar. Wipe these away. Take your sterilized lid and close securely. Place this jar in a bowl and fill the bowl with tap water. This will speed up the cooling process. You can check back in 5 minutes or so and see if the water needs changing. Once it has cooled, refrigerate.
  13. Enjoy.

More jam recipes for you to try

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Mary Wickison

Comments

Mary Wickison (author) from Brazil on April 06, 2020:

I'm glad you enjoyed it. Bananas do seem to ripen before we know it and this is a good way of using them up.

Another favorite is banana bread, muffins, and pies.

This jam can be used as a filling for layered cakes.

Thanks for your comment.

FrenchJams from Somerset - England on April 06, 2020:

Dear Mary,

Thank you so much for sharing this recipe! I did this jam this weekend with 13 bananas and 5 limes and adjusted sugar and water accordingly. The result is DELICIOUS and I love it! The bananas and limes go really well together. I ended up with lots of bananas and it was a great alternative way to use them up. Thanks again. ☺

Marites Mabugat-Simbajon from Toronto, Ontario on October 10, 2012:

OH, that sounds great and yummy! I will, I will, I will really try it :)

Mary Wickison (author) from Brazil on October 10, 2012:

Hello Coffeegginmyrice,

Thank you for sharing.

I am sure you will enjoy the recipe, it is so easy and turns morning toast into something special.

Thanks for your comment.

Marites Mabugat-Simbajon from Toronto, Ontario on October 09, 2012:

I would surely love to try this esp. when I buy bananas and I end up the only one eating them. Makes me burp a lot. And I love jams, this will be a good new choice for me. Thank you for a wonderful sweet idea! Useful, beautiful and interesting. I can't wait to try, Blond Logic, but I have to head to the supermarket first, hehe! Sharing too not my jam, but this hub. :)

Mary Wickison (author) from Brazil on June 22, 2012:

Hi Simone,

You must try it! If you are a fan of bananas, like I am, you will love it. Cooked bananas can sometimes be sickly sweet so that sharpness really helps.

Glad to hear from you.

Simone Haruko Smith from San Francisco on June 22, 2012:

Banana and lime jam?? I've never seen bananas and limes together with anything, and I've never seen a jam made with EITHER ingredient. I am so intrigued by this recipe. Thanks for sharing!

Mary Wickison (author) from Brazil on June 17, 2012:

Hello Shampa.

You are correct, bananas are such a healthy food. Before arriving in Brazil, I knew it but never realized how much so. I eat at least one a day.

Thank you for your kind words and vote.

Shampa Sadhya from NEW DELHI, INDIA on June 17, 2012:

Nice and easy recipe. Banana is a tasty and healthy fruit so your recipe is good for health too. Thanks for a beautiful recipe. Voted up and useful!

Mary Wickison (author) from Brazil on June 17, 2012:

Hello, Kelley, Susan and Teaches,

Thank you for your comments, and sharing. I hope you try to enjoy the recipe.

Have a great day.

Dianna Mendez on June 16, 2012:

This is very different and one combination I would not have thought to put together. It is worth trying. Thanks for sharing.

Susan Zutautas from Ontario, Canada on June 16, 2012:

This sounds great! I've never thought of a banana jam before. I really like that it's easy to make and I'll be trying this soon as I love banana anything.

Sharing and pinning.

kelleyward on June 16, 2012:

Wow this looks easy and healthy. Thanks for sharing. Voted up and shared! Take care, Kelley

Mary Wickison (author) from Brazil on June 16, 2012:

Hi Gordon,

The real reason I made it was I have banana trees here and I had a whole bunch of bananas. There are only two of us so it was banana cake, banana muffins, banana milkshakes,banana pancakes, fried bananas, banana cookies and finally banana jam.

If I had made it without the lime, I think it would have tasted like banana puree baby food.

Thanks for stopping by.

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on June 16, 2012:

I've never heard of banana jam before but now that I think about it, why not? I love the way you incorporate the lime to cut down on what may otherwise be cloying sweetness. Great Hub and great idea!

Mary Wickison (author) from Brazil on June 16, 2012:

Hi Dr.Mark,

I can't see why not, I'm personally am not a fan of artificial sweeteners but I believe the diabetic jams are made with them.

Give it a whirl and let me know what you think.

Thanks

Dr Mark from The Atlantic Rain Forest, Brazil on June 15, 2012:

Do you think this would work using sweetener (docante) instead of sugar?

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