We ran out of jam yesterday morning while eating the scones from a mix that Scout made me for Mother's Day, so jam-making got moved up on My List. We made some berry jam straight from the Sure-Gel recipe booklet. But I also wanted to make something a little different - something we've never tried before. So, I dug out my favorite cookbook and found this gem:
Aunt Henry's Easy Banana Jam
6 very ripe bananas, mashed
juice of 6 lemons
1 c. sugar per cup of banana and lemon mixture
Mix in 2 qt. saucepan and cook on low heat for one hour. After an hour, I raised the heat and brought it to a boil for one minute, then poured into a sterilized canning jar and set it out to cool. You can refrigerate or seal with parafin.
Ummmm...chunks of sweet banana in banana jam!
I taste-tested it after it cooled - very good!
Can't wait to try this on a PBJ or waffles...or even more scones.