Apple Banana Jam
Elevate your breakfast routine with this delightful homemade Apple Banana Jam, a sweet spread that perfectly balances the tartness of apples with the creamy sweetness of ripe bananas. This easy-to-make recipe uses just a handful of ingredients, including fresh apples, bananas, granulated sugar, and a splash of lemon juice to brighten the flavors. A touch of optional ground cinnamon adds a cozy, aromatic warmth to the jam, making it an irresistible addition to toast, pancakes, or yogurt. With only 15 minutes of prep time and a smooth, velvety texture customizable to your liking, this naturally fruity jam is a must-try for those seeking homemade pantry staples with a twist. Store your jam in the fridge for up to two weeks, or follow canning instructions for long-term storage. Discover the joy of crafting your own Apple Banana Jam today!
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Recipe Information
Ingredients
- 4 medium (about 500 g total) Apples
- 2 large (about 250 g total) Bananas
- 200 grams Granulated sugar
- 2 tablespoons Lemon juice
- 120 ml (1/2 cup) Water
- 0.25 teaspoons Ground cinnamon (optional)
Instructions
Wash, peel, and core the apples. Dice them into small pieces.
Peel the bananas and slice them into thin rounds.
In a medium saucepan, combine the diced apples, sliced bananas, granulated sugar, lemon juice, and water.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Reduce the heat to low and let the mixture simmer for 25–30 minutes, stirring occasionally. The fruit pieces should soften and begin to break down.
If desired, add ground cinnamon during the last 5 minutes of cooking for an extra layer of flavor.
Remove the saucepan from heat. Use an immersion blender to puree the mixture to your desired consistency — smooth or slightly chunky.
Return the mixture to a simmer for another 5 minutes to thicken, stirring occasionally.
Test the jam for doneness by spooning a small amount onto a chilled plate. If it thickens and holds its shape, it’s ready. If not, simmer for another few minutes and test again.
Transfer the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars and let them cool to room temperature.
Store the jam in the refrigerator for up to 2 weeks or process in a water bath for long-term storage.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 591.7 g | 215% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 470.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1878 mg | 144% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
