A delicious and easy banana jam recipe that will make you want to have breakfast! Perfect on toast, delicious on ice cream - a truly versatile condiment to have in your kitchen
Servings 20 serves
- 4 bananas medium to large overripe
- 1 lime juiced
- 250 ml water
- 200 grams sugar caster or superfine
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Chop the bananas into small discs measuring approx. 2.5 cm (1 inch) and place in a bowl with the lime juice.
Bring the sugar and water to a boil over a medium heat.
Once the sugar syrup is bubbling away, lower the heat, add the chopped bananas and stir to combine. Add the cinnamon and vanilla bean.
Allow the mixture to boil and then turn down to a simmer. Stir continuously as the bananas break down and become soft. Allow the mixture to cook for 30 mins. (be sure to check on it every 5 mins and stir it).
The jam is ready when it has thickened and become golden brown. Test by running your finger across the back of a wooden spoon.
Remove from the heat, allow to cool and store in a sterilised jar.
- Depending on the size of your bananas the recipe makes one jar - approx. 375 ml or 1 ½ Australian cups. The jam should last about one week
- Do not use young or fresh bananas. The younger variety will produce a jam that is floury and dull in taste.
- Use safe practices when cooking with boiling liquids. Be very careful towards the end as it thickens - even at a low heat. Hot jam is dangerous and will bubble and spit.
- Use a sterilised, clean jar. The best way to do this is to run your jars through a hot cycle in your dishwasher. Allow them to dry naturally, and then use them to store your jam.
Serving: 20g | Calories: 62kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sugar: 13g