Yield: 1 Servings
Measure | Ingredient |
---|---|
8 \N | Ripe bananas, mashed |
3 \N | Lemons |
3 cups | Sugar |
3 cups | Water |
\N \N | Olive-sized pieces of fresh |
\N \N | Ginger |
\N \N | Some whole clovers |
Squeeze juice from lemons and slice the rind into paper thin strips Boil the sugar and water for 10 minutes, then add the juice and rind, the bananas, ginger and a few cloves (to taste).
Cook slowly for ½ to ¾ of an hour. Stir carefully so it won't scorch. It'll be pale (actually a weird pinkish color.) Take out ginger. Put in jars and process 10 minutes in water bath covered by 1". About 7 8oz jars.
This is truly a strange "jam." But it's delicious on toast, waffles, or muffins, and little kids like it.
I discovered by accident that banana jam also makes a truly wonderful filling for one of my favorite desserts, a little number called Farfel Cake (which contains no farfel and is not a cake.) I will provide it. It really is a great recipe--easy to make, delicious to eat and even a little impressive to look at. Great with hot coffee or tea.
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