Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolour.

Boil the jam gently, stirring all the time as it can stick and burn very easily.

As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes.

Keep in a cool, dark place.

well if perfectly sound, ripe fruit have been chosen and great care taken in its preparation.

Shared by Elizabeth Rodier 5/93 - library book