Banana Jam for Cake – Recipe with Step-by-Step Photos

Banana jam is a wonderful treat. It's perfect for pancakes and syrniki, and can be used as an ice cream filling or as a layer in cakes. What's more, it takes minimal effort and less than an hour to make.

Nutritional value per serving

270 kcal

Proteins: 0.7 g
Fats: 0.5 g
Carbohydrates: 65 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 1 hour
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 3

3-liter jars

Banana jam is a wonderful way to use overripe fruit. Today I'll share with you a simple and delicious recipe for this aromatic treat. The end result is sure to delight you with its delicious flavor and versatility. Treat yourself and your family—this jam is sure to be a hit in your kitchen.

Recipe with step-by-step photos

Banana jam

Ingredients

Servings

3-liter jars

Banana

2 kg
Sugar

500 G
Lemon juice

100 ml
Lemon zest

1 pcs
Water

80 ml

Preparation

Step 1

Pour sugar into a saucepan, add water, stir, and set over medium heat to simmer. Stir occasionally. Vary the amount of sugar depending on the sweetness of the bananas. The riper the bananas, the less sugar you can add.

Step 2

Grate the lemon zest. Squeeze out the lemon juice. Strain it to remove the seeds.

Step 3

Peel the bananas and cut into slices.

Step 4

When the syrup acquires a caramel color, add lemon juice heated in the microwave.

Step 5

Add the bananas and lemon zest. Simmer over medium heat for 40 minutes. Stir occasionally and skim off any foam that may appear on the surface.

Step 6

When the jam has acquired a caramel color and thickened, sterilize the jars and spoon the mixture into the jars. Turn the jars upside down and let them cool at room temperature.

Adviсe

Avoid using underripe or overly fresh bananas. For a more vibrant flavor, color, and aroma, choose overripe bananas that are slightly browned.
Be careful with hot jam, especially towards the end of cooking, as it will thicken and bubble and spit even at low heat.
Use a sterilized, clean jar to keep the jam as long as possible.
The color of your banana jam will depend on how ripe your bananas are. The riper the fruit, the darker the finished jam.

Answers to frequently asked questions

Can you use sweetener instead of sugar?

Yes. You can use stevia or any other sugar substitute. I've never experimented with this myself, so any feedback would be appreciated.

Should I use pectin or any other thickener?

Bananas contain natural pectin, so there is no need to use additional thickeners.

What kind of bananas can be used?

Any type of banana will work for this recipe. However, the sweeter and riper they are, the more flavorful the jam will be.

Now you can treat yourself and your family to delicious banana jam. Follow the recipes below, follow the instructions carefully, and you're sure to succeed!

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