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A delicious alternative to
conventional spreads.
1 kg or 7 large ripe bananas,
peeled and chopped
5 tablespoons lemon juice
3 cups (750g) crystal sugar
1. Place bananas and lemon juice in a large pan. Bring to
boil, stir occasionally and simmer until banana is soft.
2. Add sugar and stir until dissolved. Bring to the boil,
skimming off any froth that comes to the surface with
a metal spoon. Cook rapidly on a high heat, stirring
occasionally until setting point is reachd. (Approx. 1 hr,
jamshould have turned a reddish colour). Pour into warm
steralised jars. Seal, date and label. NotesL To test
setting point, place a spoonful of jam on a chilled plate.
Once cool, Jam which has reached setting point will
'wrinkle' when pushed with fingertip.
