Banana Jam

• 8 cups Sliced, Ripe Baby Bananas
• 1 teaspoon Freshly Squeezed Lemon Juice
• 6 cups Water (or Enough To Brim Over The Slices)
• 3 cups Sugar
• 1 stick Cinnamon
• 2 whole Cloves
• 1/2 teaspoons Ginger Powder
• 1 teaspoon Lemon, Rind

1. In a deep set saucepan set over medium high heat, bring to a boil the bananas, lemon juice and water. Lower heat to medium and let simmer for 10 minutes until bananas have become very soft and break to the touch.
2. Allow to cool a bit and then strain onto a mesh sieve or cheese cloth set over a bowl to catch the juices. Use your hands to push through and extract all the liquid from the bananas.
3. Pour the extracted liquid into the same saucepan used to boil the bananas. Add sugar and let boil on high heat. Switching heat to medium high, let the contents simmer, while stirring occasionally. After about 15 minutes, add the spices and rind.
4. Keep simmering, stirring in between, until the mixture reduces to half and comes to syrupy, one-thread consistency (where a single brittle thread of jam syrup can be pulled unbroken between the fingers) about 40-50 minutes simmer time.

bananas, freshly squeezed lemon juice, water, sugar, cinnamon, ginger powder, lemon

Taken from tastykitchen.com/recipes/canning/banana-jam-4/ (may not work)