Jamaica Banana Jam

READY IN: 30mins




  • Place lime juice in a one quart measure.
  • Peel bananas and dice directly into lime juice.
  • Stir with a wooden spoon.
  • Keep stirring as you dice each banana into the lime juice to prevent darkening.
  • Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
  • Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
  • Stir often to prevent sticking, especially during last 10 minutes.
  • Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
  • Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
  • Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
  • Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
  • Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.