Recipe Banana and lemon zest jam

Your jam jars are bored, empty in your cupboards. Now's the time to keep them busy with banana chunks, spiced up with bold lemon zest. A real burst of flavour for your taste buds!

Confiture de bananes aux zestes de citron
Preparation time:
45 min
Community rating:


Number of persons: Several
  • 1.2 kg peeled bananas
  • 1kg jelling sugar
  • 3 untreated lemons

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Remove the zest from one lemon, scald for 3 minutes, then drain and rinse in cold water.
  •  Juice the 3 lemons.

  • Peel and cut the banana in half lengthways, then into 5 mm thick slices.

  • Combine the banana slices, lemon zest, jelling sugar and lemon juice in your cooking vessel. Leave to macerate overnight.

  • Cook. Cook over a high heat for 5 minutes from boiling, stirring constantly.

  • Check that the banana jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run gently.

  • Skim off the foam and immediately put the jam into jars, then turn them upside down.

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