Slow Cooker Banana Jam

Slow Cooker Banana Jam is a cozy, old-fashioned spread that transforms ripe bananas into pure pantry gold. At first, it starts simple. Then, slowly and gently, the flavors deepen into a rich, caramelized jam with natural sweetness and warmth. Because it’s made in the slow cooker, the process stays hands-off and stress-free, while the bananas cook down evenly and beautifully.

Unlike traditional jams, this version relies on bananas’ natural pectin, which means no added thickeners are needed. As a result, the texture turns velvety and spoonable, perfect for toast, biscuits, yogurt, or oatmeal. Additionally, a hint of lemon brightens the flavor, while cinnamon adds gentle warmth without overpowering the fruit.

Interestingly, banana preserves became popular in tropical regions where bananas were abundant and needed preserving. Over time, home cooks adapted the idea into simple stovetop and slow-cooked versions like this one. Whether you’re using up overripe bananas or planning a weekend brunch, this jam delivers comfort, simplicity, and timeless flavor in every spoonful.

Recipe Yield: about 2 cups (16 servings)

INGREDIENTS

4 cups ripe bananas, mashed
3/4 cup granulated sugar
2 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch of salt

INSTRUCTIONS

1. Prepare the fruit:
Peel the bananas and mash them until mostly smooth with some texture remaining. Then, transfer the mashed bananas to the slow cooker.

2. Build the base:
Add the sugar, lemon juice, lemon zest, cinnamon, and salt. Stir thoroughly until everything is evenly combined.

3. Slow cook gently:
Cover and cook on LOW for 4–5 hours. Meanwhile, stir every 45–60 minutes to prevent sticking and to encourage even thickening.

4. Reduce and thicken:
After the mixture softens and darkens, remove the lid and continue cooking uncovered for 45–75 minutes, stirring more frequently, until thick, glossy, and jam-like.

5. Finish and store:
Turn off the slow cooker and stir in the vanilla extract. Let the jam cool slightly, then transfer to clean jars. Refrigerate once fully cooled.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose deeply ripe bananas: The darker the peel, the richer and more caramelized the final jam will taste, while also thickening naturally.
• Control the texture: For smoother jam, mash thoroughly or blend briefly. For rustic texture, leave small banana pieces intact.
• Watch the final stage closely: Since bananas are high in natural sugars, stirring frequently near the end prevents scorching and deepens flavor.