Spiced Banana Jam
Making Jam vs Store-bought
Jam is yet another food item that is relatively easy to make that we often buy in the store. Jams usually contain few ingredients such as sugar, fruit, and pectin, some need acid added. Most jams are able to be canned using the boil method, due to there high amounts of sugar which acts as a natural preservative.
Now with making my own jam at home, it's not always price that comes to mind; I often can find store-bought jam for less money than making it from home. Jams with me fall under three categories to make them at home; quality, flavor, and ingredients.
Quality: A lot of store-bought jams especially the cheaper of the selection may contain lower quality fruit that wouldn't pass to be sold in produce aisles of the store. I have no doubt in my mind that this creates an inferior product.
Flavor: Store-bought jams can either be lacking in flavor or they just don't have a large variety of flavors. When making jam or jelly at home I try to be creative with my flavors, instead of just strawberries I may add some lime zest or jalapeño to make it more interesting.
Ingredients: Jam should be pretty straight forward only containing a few ingredients and very little preservatives. I've noticed that store-bought jams may contain extra preservatives such as sodium benzoate. Although sodium benzoate is completely harmless it can change the consistency or even flavor of the jam and in my opinion is a completely unnecessary additive.
The Creation of this Recipe
I came up with this recipe because of my sons love of bananas and love of pb&j sandwiches. Another reason for this recipe is the non existence of banana jams on the market.
Bananas are alkaline in nature which makes this product trickier to jar safely. In order to jar this safely for future use you will need to make it acidic, however if your sure you will eat it in time you can skip the jarring process and place in the fridge after it cools.
Bananas are high in pectin and starch naturally so unless using overripe bananas you shouldn't need to add any pectin. This recipe is sweet and spiced with warm comforting spices such as cinnamon.
- 10 bananas
- 1 cup brown sugar, lightly packed
- 1/4 cup lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- pinch of salt
- Gather and prepare all ingredients.
- In food processor blend banana until it reaches desired consistency. At our house we enjoy it on the chunky side, but your preference might be smooth and creamy.
- Add bananas and remaining ingredients to a pot and mix thoroughly.
- Cook jam over medium low heat till thickened and sugar is dissolved, stirring frequently. Should look almost like a paste.
- Place in jar or container, cool to room temperature and then store in fridge. Lasts for up to 6 weeks.
Jarring the Jam
If you would like to preserve your jam, add an extra 1/4 cup of lemon juice to the mix. Once cooked place in sterilized canning jars, boil for 10 minutes remove and Wait for jars to seal. When cooled remove rings and store in cabinet. DO NOT STACK- stacking can cause the appearance of a false seal and can be dangerous. Discard any jars that don't seal. Lasts for up to 5 years, for optimal quality use within 1 year.
© 2020 Cassondria McLendon