Banana nut bread jam


A simple recipe for a banana and walnut preserve with a distinctive flavor to spread on toast or bread rolls.


10 banana (pureed, about 3 cups)
4 c sugar (granulated)
1 1⁄2 c walnut (toasted and finely chopped)
1 pk pectin
1 t cinnamon (ground)
1⁄2 t nutmeg (optional, ground nutmeg)


  1. Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.
  2. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.
  3. Fill jars to 1/4 inch of top seat with two-part lid and ring. Put in a boiling water bath for 10 minutes.


The recipe is easy. Canning the banana nut jam requires some time and dedication.

3 pint
Preparation time
Cooking time
Total time
20 minutes