| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments | 1 | Servings | ||
INGREDIENTS
| 8 | Ripe bananas, mashed | |
| 3 | Lemons | |
| 3 | c | Sugar |
| 3 | c | Water |
| Olive-sized pieces of fresh | ||
| Ginger | ||
| Some whole clovers |
INSTRUCTIONS
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 1/2 to 3/4 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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