Preparing the bananas : Start by peeling the bananas and cutting them into small slices or pieces, depending on your preference.
Cook the bananas : In a large saucepan, combine the banana slices, water, and lemon juice. If using a cinnamon stick, add it to the mixture. Cook over medium heat, stirring occasionally, until the bananas begin to break down and form a thick, syrupy consistency. The bananas’ natural sweetness will intensify as they cook. This process usually takes about 15-20 minutes.
Simmer and Thicken : Reduce the heat to low and continue to simmer the mixture, stirring frequently to prevent it from sticking to the pan. Cook until the bananas are completely softened and the mixture has thickened to a jam-like consistency. This should take another 20-30 minutes. If you prefer a smoother consistency, you can mash the bananas while cooking.
Remove the cinnamon stick : If you added a cinnamon stick, remove it before pouring the jam into jars.
Transfer the jam to the jar : While the banana jam is still hot, carefully transfer it to sterilized glass jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly with lids.
Cool and store : Let the jars cool to room temperature. Once cooled, store them in the refrigerator. Banana jam can be stored for several weeks if stored properly.

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