Prepare your ingredients by peeling and slicing ripe bananas into small pieces about a ½ inch in thickness. Gather all the ingredients: lime juice, orange juice, granulated sugar, brown sugar, water, vanilla extract, ground cinnamon, and molasses.

In a medium saucepan, combine the sliced bananas, lime juice, orange juice, and both sugars. Pour in the water followed by the vanilla extract and ground cinnamon. Stir everything together using a wooden spoon until well blended.

Place the saucepan over medium heat, stirring frequently to prevent sticking. Allow the mixture to come to a gentle boil in about 5-7 minutes.

Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally until thickened to a honey-like consistency.

Remove the saucepan from heat and let the jam cool slightly for about 10 minutes. Carefully ladle the warm jam into sterilized jars, leaving about ¼ inch of headspace.

Wipe the rims of the jars clean before sealing. Place the lids on securely and process the jars in a water bath for 10 minutes if desired.

Allow the sealed jars to cool completely at room temperature. If the lid doesn’t pop back, the seal is airtight. Store in the fridge for up to three weeks or freeze for up to three months.