Banana Jam Recipe for the Bread Machine
Did I mention that my bread machine can make jam? It can. Zojirushi Bread Machines actually have a jam setting. It’s what I use to make my banana jam.
Banana Jam Recipe – Two Pound Machine
3 very ripe bananas, mashed
juice of 3 lemons
sugar
Combine the mashed bananas and the lemon juice into a measuring cup. See how much you’ve got. (It all depends on how big the bananas are, but it should be around 2 cups.) Put the banana-juice mixture into the bread pan. Then add a cup of sugar for every cup of the banana-juice mixture.
Start up the bread machine on the jam setting. In about an hour and a half your house will smell wonderful and you’ll have yourself some banana jam.
Skim off the froth, let it cool and put the jam in the refrigerator. The jam also doubles as ice cream topping or a nice addition to plain yogurt.
banana jam? That is a new one to me, but I bet it is wonderful in yogurt!
It really is. And don’t get me started about putting it on frozen yogurt. It’s good stuff!
Can you make hot pepper jelly in bread machine?
Yum! I’ve never tried that, but I’m going to put it on my to-do list.
We normally pick up some hot pepper jam over at Pike Place Market here in Seattle. There is a place that specializes in all those exotic types. Good stuff! I’ll have to try looking into making it myself as we have family in Arizona that really likes the hot stuff!
BTW, what type of bread maker do you have?! I just noticed you have two paddles! Are they smaller so you don’t get the big paddle holes when you bake breads?
Curt – I have a Zojirushi bread machine. I’m not sure if the holes are smaller, but the two paddles mean that my bread comes out looking like regular bread instead of bread cooked on its side.
This sounds really good. Can you substitute lemon juice for the juice of three lemons, if so about how much would that be.
I love your site, I found it while trying to adapt bread machine recipes that cook the bread to the dough cycle. I prefer to cook mine in the oven so it looks more normal.
Any tips on that would be great.
Kindest regards,
Laurie
Hi Laurie – Thanks so much for the kind words about the site.
Regarding the banana jam, I use ReaLemon juice from concentrate instead of fresh lemons. The bottle says that three tablespoons is the same as the juice for one lemon.
Did you ever experiment with a hot pepper jelly in the bread machine? I am trying to figure out how to tweak a recipe to make in mine.
Jackie, I haven’t done that experiment yet. Hot pepper jelly sounds so good. I can picture it on a cracker with some cream cheese. Yum! Let me know if you get a recipe figured out.
Does anyone know if you can take homemade jam and go straight from the bread machine to hot, sterilized jars for canning?
Jill, let me know if you find the answer for this. I’ve always treated the jams I make in the bread machine like refrigerator jams.
Hi Jill,
Regarding the canning what I do when I cook jams is that first I boil the jars and lids. Then I let them dry. When the jam is ready I fill the cans with the heated jam and place the lids hard. As a final step I turn them up-side down in order to get a vacum effect. They can stay in the jar up to a year without teh jam going bad. BTW when I cook jam the without the bread machine I add the lemon juice in the end in order toi prevent the jam from going stiff. What happens when you cook it in the bread machine, what’s the texture of the jam?
Hi Marsha,
Made strawberry jam in my X20, think I made a mistake putting one package of pectin in with the strawberries, sugar and lemon juice.
Was I suppose to mix it in after the strawberries cooked in the machine…????
Should I use liquid pectin or the powdered (SURE-JELL)?
Also, do you let it cool in the bread pan before you transfer the jam into jars…???? Heard you should turn the jars upside down…..is it necessary?
Again, Thanks for your help!!!!I left a comment under SANDWICH BREAD RECIPE/SANDWICH BREAD PROGRAM you were nice enough to share with us….:-)
Hi Marion,
I haven’t used pectin in my jams that frequently. So I’m not sure which is the best type to use. When I do use pectin, I put them right into the mixture before it cooks.
I let the jam cool in the machine. Then I put it into a refrigerator container and into the fridge it goes. We eat it so fast that we don’t worry about sealing it.
I’d love to hear about your further jam adventures!
sounds tasty, which model of zojirushi bread machine do you use?
I use the BBCCX20
Thanks for the link Marsha! This might make getting my son to eat his pancakes a whole lot easier!
my bread machine doesnt have a jam setting any suggestions on what to put it on to make it
Hi Trista, For a stovetop method I’d try cooking it on low heat for about an hour. Just as with the other method, when you’re done skim off the froth, let it cool and put the jam in the refrigerator.
I have just purhased a new zojirushi BB-CEC20 & this has a dough cycle my question is I would like to make the dough for the bread in the machine & pull it out & bake it in the oven,what are the steps/hints for doing this also oven temp./time etc. Thanks
Hi Kevin, Check out my section on dough setting recipes. That should help. Be sure to NOT make the banana jam in the dough cycle. 🙂
I just made my first loaf of bread (raisin bread) in the zojirushi BBCCX20. Love this machine!
I am diabetic and trying to eliminate sugar (as much as possible) from my diet. Have you ever used sugar substitutes like Monk Fruit powder or Splenda blends when making bread or jams?
Hi Donna, I’m glad you’re having a great time with your bread machine. I adore mine! I haven’t used sugar substitutes in the recipes. If you try can you post and let us know how it went? I’m sure others are wondering the same thing.
In regards to the person who ask about making jam in bread machine and then preserving it. I have done this by putting the jars in a hot water bath and it last as long as regular jam making.