- 6 large ripe bananas
- Freshly squeezed lemon juice
- Water
Jelly
- 1 cup [250 mL] banana juice
- 3/4 cup [150 g] sugar
- 2 [1-cup / 250-mL each] cooled sterilized jars
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- Peel, cut then transfer banana chunks into a casserole.
- Coat pieces with fresh lemon juice then pour in just enough water to cover.
- Cook uncovered over low heat until humidity from fruits evaporates.
- Higher heat and cook for 20 minutes.
- Remove from heat then, without squeezing, leave mixture to strain through many layers of wet yet well wrung cotton cheese cloth to get as much juice as possible.
- Then pour banana juice into an enamel or a stainless steel casserole.
- Bring to a boil and leave to simmer slowly for 5 minutes, scumming mixture if needed.
- Mix in sugar until completely dissolved.
- Leave to simmer without stirring until mixture has reached jelly stage [ [216°F to 220°F / 102°C to 104°C] onto a candy thermometer, for approximately 10 minutes.
- If you do not have a candy thermometer, using a spoon, lift and leave a little jelly to pour into casserole.
- One large drop should form on each side of the spoon; when they reach each other and shape into one drop, jelly should be ready.
- Remove from heat and leave to cool before pouring into jars; seal.
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