Instructions:
- Prepare Jars:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Keep the jars hot until you are ready to fill them with jam.
- Cook Bananas:
- In a large saucepan, combine the mashed bananas and water.
- Cook over medium heat, stirring frequently, until the bananas soften and the mixture starts to bubble.
- Add Sugar and Lemon Juice:
- Stir in the granulated sugar and lemon juice.
- If using, add the grated ginger and ground cinnamon for extra flavor.
- Simmer:
- Continue to cook the mixture over medium heat, stirring constantly, until it thickens and reaches a jam-like consistency. This should take about 15-20 minutes.
- Test Consistency:
- To check if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute.
- Run your finger through it; if the jam holds its shape and wrinkles, it’s done. If not, continue cooking and test again after a few minutes.
- Add Vanilla (Optional):
- Once the jam has thickened, remove it from the heat and stir in vanilla extract, if desired.
- Fill Jars:
- Carefully pour the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Seal Jars:
- Place the lids on the jars and screw on the bands until fingertip-tight.
- Process Jars:
- Process the jars in a boiling water bath for 10 minutes.
- Adjust the processing time if you are at a high altitude.
- Cool and Store:
- Remove the jars from the water bath and let them cool on a towel or rack.
- Once cooled, check the seals to ensure they are airtight.
- Store in a cool, dark place. The jam can be kept for up to one year if sealed properly.