6 very ripe medium-sized bananas, peeled and sliced
7 cups sugar
Juice and rind of 4 Lemons
Place bananas in a large
saucepan with water, sugar, and lemon juice. Cut rind
into thin strips and tie loosely in a muslin or
cheesecloth bag; add to pan.
Bring mixture to a boil
over medium-high heat, stirring only until sugar
dissolves. Reduce heat slightly and cook 2 minutes.
Remove from heat, cover and allow to stand overnight.
The next day uncover and bring to a boil over
medium-high heat. Boil rapidly until setting point is
reached, about 40 minutes. Pour into clean sterilized
jars and seal.
Makes about 4 pints.
Bake for 1 hr or until
knife inserted in the center comes out clean. Cool in
the pan on a wire rack before removing.
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