Banana Jam

Jam can be made from almost any fruit. Since my neighbor had a stalk of bananas, almost too ripe, I took the opportunity to make some banana jam - which is awesome on peanut butter sandwhiches.

1) Wash fruit. (Unnecessary with bananas, really). Place in a large pot and just cover with water. Boil whole until fruit is very soft and remove seeds and stems (also unnecessary with bananas). Replace fruit back in original water which may or may not need to be strained first, depending on stems and foreign matter.

2) Measure contents of the boiled fruit liquid. For each portion of fruit liquid, you need to add one proportion 

sugar. For example: 10 cups of banana liquid requires 10 cups of sugar (yeah, my heart is pumping just thinking about the rush I'm going to get eating this delicious treat).

3) For each cup of sugar and juice, add juice of a small lemon or 1/2 large lemon. Be sure to remove seeds before adding this. (PLEASE NOTE: Lemon is not required, this is the pectin method, which I used, since lemons were available. If lemons were not available, then you would just boil the liquid longer, waiting for it to be 2/3 of the original volume).

4) Boil until setting point (SETTING POINT: take a tablespoon of the liquid, let it cool by blowing, etc. If its consistency becomes thick and has a "skin" and forms a firmish ball when dropped on a plate, boil for a few minutes longer (just to be sure) and remove from heat) and bottle immediately.

I promise you, it's delicious.