Summary

Ingredients

• 425 g suar
• 125 ml lemon juice, freshly squeezed, filtered through a sieve
• 1 tablespoon lemon zest, grated
• 6 ripe banana (s)

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Instructions

1. Put the sugar, lemon juice and zest in a large bowl and stir until the sugar is almost completely dissolved.
2. Peel and slice the bananas, add to the lemon mixture and toss them gently until they are completely coated.
3. Cover the bowl with cling film and marinate for 1 hour.
4. Pour the banana mixture into the canning pot and hang the sugar thermo in it. Bring the mixture to a boil over low heat, stirring occasionally to prevent it from sticking. Cook gently until the thermo reads 105 degrees - the mixture will turn a nice amber color.
5. In the meantime, bring the water to a boil in a large saucepan. When the water boils, put the mason jar in for 1 minute to sterilize, remove it with tongs and let it drain and steam off.
6. Place the funnel in the glass and scoop the jam in until the glass is filled to the brim. Seal and store. The jam can be kept for up to 3 months.