Processing: N/A
Storage: Refrigerator (2-3 weeks) or Freezer
Yield: 4 cups per batch

It's sweet and gooey, and great to use up leftover bananas - perfect for toast, baked goods, sandwiches or banana splits! Please note this is only for refrigeration, not room temperature storage.
900g (2-pounds) peeled, chopped bananas
700g (25-ounces) brown sugar
375g (13-ounces) water
125g (4-ounces) lemon juice (fresh or bottled)
1. Prepare jars by covering with water and boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
2. Make jam by combining all ingredients in a large pot. Simmer for 20 minutes then mash. Boil until thickened to your liking, stirring every few minutes.
3. Prepare lids by placing them into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
4. Then ladle the hot jam into the hot jars. Remove bubbles, wipe rims and seal. 
5. Label jars and store in the refrigerator for 2-3 weeks, or freeze.

  • Use lime juice instead of lemon juice;
  • Add 1tsp ground cinnamon, 1tsp vanilla bean extract, 1/4 teaspoon ground cloves or1/4tsp ground ginger (or several of these);
  • Adults-only: add a nip of rum after cooking.

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