How to Make Banana and Lime Jam
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.
- 5 Bananas, medium size. Ripe but not over ripe
- 1 Lime (or lemon)
- 3/4 Cup Sugar
- 1/2 Cup Water
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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