1In 4-quart saucepan, mix bananas, lemon juice and pectin until pectin is dissolved. Heat to boiling over medium heat, stirring constantly. Stir in sugar. Heat to full rolling boil, stirring constantly; remove from heat. Stir in vanilla and cinnamon.
2Immediately ladle jam into 8 sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately. Process in boiling water bath 10 minutes.