Banana Jam.

Star (Christchurch), Volume LXVI, Issue 20360, 18 July 1934, Page 10

Banana Jam.

To-day’s Recipe.

According to the quantity of jam you want to make, take some bananas, peel them, then slice into rounds. For each pound of the fruit allow the grated rind and the strained juice of a lemon and a pound of loaf sugar. Put all into a covered earthenware dish, and leave for an hour or so until the lemon juice has moistened the sugar. Then turn into a preserving pan and bring gently to the boil, stirring from time to time. When boiling rapidly, however, it should be kept stirred, as it thickens soon. To test whether it is properly done, drop a little on a plate, and if it sets quickly, the pan should be taken from the heat immediately and the jam put into clean, dry pots.