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Banana Jam


  • 3 ripe bananas (about 11/2 cups when mashed)
  • Juice from one lemon
  • 1/2 cup brown sugar
  • 3 Tbsp butter
  • 1-2 tsp cinnamon
  • 1 tsp vanilla


1. Mash the bananas and put in a small heavy saucepan with the lemon juice, sugar and butter. Bring it to a simmer over medium heat and then turn to low. Simmer for 20 minutes, stirring every 5 minutes or so.

2. Turn off the heat and let it cool until it is cool enough to taste. Taste and then add the cinnamon and vanilla by 1/2 teaspoon-fuls until it has the taste you like. The jam will still be a little liquid at this point - don't worry!

3. Let the jam cool completely to room temperature - it will thicken up as it cools to about the consistency of apple butter.

Store in the fridge for a week or so - if it even lasts that long!


Adapted from Framed Cooks

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