6 Best Banana Jam Recipes for Winter

Banana flavored jam is an unusual and delicious dessert. If you're tired of making the usual pear, apple, or berry preserves, try making flavorful banana jam.

The intricacies of preparing banana jam for the winter

Banana jam is an unusual dish that's not very popular. It's hard to imagine how to make banana jam. But the dessert is very simple to prepare.

Selecting and preparing ingredients

Any banana is suitable for making jam. Overripe bananas are best. They have more sugar, and the jam will have a smoother consistency. You can also use less sweetener, which will make the jam more nutritious.

You can even use overripe fruits that are starting to turn black. Just be sure to trim off any bad flesh before cooking.

Besides bananas, you can add other ingredients to the jam to enhance the dessert's flavor. For example, vanilla or cardamom can be added for added flavor. Pineapples, lemons, apples, and any other fruits can be added as well.

We sterilize containers

Sterilizing jam jars is essential to maximize shelf life. There are many sterilization methods. If you don't want to waste time, you can sterilize several jars at once. To do this, preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Place the clean jars in the oven and let them rest for 15 minutes. If there's any water left in the jars, turn them upside down. If they're dry, turn them upside down.

You can also sterilize containers in a kettle. Pour a small amount of water into the kettle, bring it to a boil, and place the jar in the opening. Sterilization time is 15 minutes.

Another sterilization method is in hot water. To do this, line the bottom of the jar with a clean cloth, then fill it with water. Place on the stove and bring to a boil. Once the water boils, add the jars. Sterilization time is 15-20 minutes. Then you can immediately fill the jars with the mixture.

Thanks to sterilization, the shelf life of the finished jam can be up to 2 years. This is very convenient, especially if you're preserving it for the winter.

Delicious recipes and cooking methods

Delicious banana jam recipes that are quick and easy to make for the winter.

Classic banana jam

List of necessary products:

• overripe bananas;
• sweetener;
• a small amount of boiled water.

Cooking process:

1. Peel the fruit, place the pulp in a blender, and puree. You can leave the pulp whole or chop it.
2. Then you need to cook the syrup.
3. Blend water with sweetener in a blender, then place the container with the liquid on the fire.
4. Bring the syrup to a boil, then add the puree.
5. Cook, stirring constantly, for 15-20 minutes. Stirring is best done with a wooden spatula.
6. When the jam is ready, it should be immediately distributed into prepared jars.
7. To ensure the product is stored longer, the jars are sealed with metal lids.

With lemon and cinnamon

You can make a fragrant dish by adding cinnamon and lemon.

List of necessary products:

• sweet bananas;
• large lemon;
• cinnamon;
• sweetener;
• filtered water.

Cooking process:

1. Peel the fruit. Remove the white pith from the lemons to prevent them from imparting a bitter taste to the jam.
2. Place the fruit in a blender and puree.
3. Boil sugar syrup, add cinnamon to it.
4. Then add the fruit mixture and return to the heat.
5. Cook, stirring, for 25 minutes.

Exotic recipe with oranges and lemons

List of necessary products:

• sweet bananas;
• citrus fruits;
• granulated sugar;
• water.

Cooking process:

1. Peel the citrus fruits. Remove the white membrane from the pulp to avoid a bitter taste.
2. Peel the bananas.
3. Place all ingredients in a blender and blend the fruit into a smooth mass.
4. Dissolve sugar in water, put on fire and cook syrup.
5. Place the fruit mixture into the syrup and mix thoroughly.
6. Return the container to the heat. Cook for 25 minutes, stirring occasionally.
7. When the dish is ready, arrange it in jars.

Let's prepare a delicacy in a multicooker

What you may need:

• bananas;
• granulated sugar;
• filtered water.

Cooking technology:

1. Peel the fruit and cut into several pieces.
2. Place in a blender and blend until smooth.
3. Next, you need to prepare the sugar syrup. To do this, first dissolve granulated sugar in water.
4. Then add banana puree into the syrup and transfer the mixture into a special container.
5. Set the multicooker to the "Stewing" mode. Set the timer for half an hour.
6. Jam usually doesn't burn in a slow cooker, but you can still stir the mixture regularly with a wooden spatula.
7. When the dish is ready, it is immediately placed into jars and closed with lids.

Recipe with vanilla sugar

List of necessary products:

• bananas;
• granulated sugar;
• filtered water;
• vanilla sugar.

How to make vanilla jam:

1. Remove the skin. Cook the sugar syrup.
2. Place the fruit in the syrup and cook until it boils. Stir constantly to prevent burning.
3. Then remove the pan from the heat and puree the mixture with a blender.
4. Return to the stove. Add vanilla sugar or vanilla essence. Adding essence will intensify the flavor.

Cook the mixture, stirring with a wooden spatula, for 15 minutes. Ladle the finished jam into jars. Once the jars have cooled, store them in the cellar.

With pineapple slices

List of products:

• bananas;
• canned pineapple;
• granulated sugar;
• some water.

How to make jam for the winter with pineapple slices:

1. Peel the fruit and cut into slices.
2. Cook syrup from sugar and water.
3. Place bananas in syrup and cook for 10 minutes.
4. Then turn the mixture into puree using a blender.
5. Cut the pineapples into slices and place them in the banana puree.
6. Place back on heat and cook for 10 minutes.
7. Pour the finished jam into jars, cover with lids and roll up.

If you used fresh pineapples, you first need to boil them in sugar syrup until soft, and then add the banana puree.

Storage methods and periods

The optimal storage conditions for banana jam, like any other preserve, are a cool, dark place away from direct sunlight. The temperature should be between 3 and 5 degrees Celsius. It's best to store the finished preserves in a basement or cellar.

The shelf life largely depends on whether the products were sterilized or not.

The maximum shelf life is 2 years if sterilized. If not sterilized, the shelf life is approximately 9-11 months.