Ingredients
Method
- Mix berries* with sugar in a bowl.
- In a large pot/saucepan over low heat add the berries and sugar mixture, simmer (constantly stirring) until sugar is dissolved and berries have released their juice. (7-10min)
- Increase the heat to medium and take it to a boil. After that, reduce the heat to low again, and simmer for 20-25 minutes.
- Be sure to stir occasionally so the berries wouldn’t burn in the bottom.
- Add the sliced banana to the pot, cinnamon, vanilla and take it to a boil occasionally stirring.
- Reduce the heat and cook for 10 minutes on low.
- Let the jam cool a bit and transfer it into prepared glass containers/jars. Seal tightly and keep refrigerated (will last for about 6 months) or at room temperature, but once opened should be kept in the refrigerator.
Notes
- This recipe makes about 5 cups of homemade banana berry jam.
- Use fresh, dry, and not an overripe banana.
- Use sugar as a thickener and setting agent rather than using additives like pectin.
- Berries - if using fresh berries, wash and rinse them properly underwater, then pat dry with a towel.
- Lingonberry (cowberry) - Use any sour taste berries like red, white currants, cranberries, gooseberries, cloudberries. Raspberries, blueberries, and strawberries should also work here, however, I haven’t tried this myself but I think the taste will be fantastic! If you do try, please let me know in the comments how did it go? Thank you!
- Bananas - use fresh a little bit green (not ripe or overripe) bananas for this jam. Overripe bananas don’t give anything but a very sweet taste and not much of an aroma to the jam.
- Bananas - sliced in half circles about ⅛ inch thick, if a bit thicker it’s fine too.
- Vanilla extract - you can use both, vanilla extract or paste. If using paste add only ½ teaspoon as it is stronger than vanilla extract. I usually prefer to add paste :)