- 6 large ripe bananas
- Water
- Lemon juice
Jelly
- 1 cup [250 ml] banana juice
- 3/4 cup [190 ml] sugar
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- Peel and cut bananas into chunks.
- In a casserole, just cover banana chunks with water mixed with a little lemon juice.
- Cook, covered, over low heat, until humidity evaporates from banana chunks.
- Higher heat and cook for 20 minutes.
- Wet and torn a piece of flannel or many layers of cotton cheese cloth; arrange in a sieve or hang.
- Pour preparation through flannel or cotton cheese cloth; do not press.
- Let bananas sit until completely drained; reserve juice.
Jelly
- Pour banana juice in a ceramic or a stainless stell casserole; simmer for 5 minutes.
- Foam if needed.
- Add sugar; stir until dissolved.
- Simmer, without stirring, until syrup is just atarting to set as a jelly; approximately 10 minutes after adding sugar.
- To make sure jelly is ready, with a small spoon, drop a just a little liquid into the casserole.
- Two large drops will form on the side of the spoon, one on each side; when they meet to form only one drop, jely is ready or [216°F to 220°F / 102°C to 104°C on a candy thermometer].
- Take away form heat; cool.
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