By Kathie Carr kathiecc
This is an old recipe from a friend at my church. Its so different from most jams and jellies.
I make it when the local grocery has ripe bananas at a big discount. Can it like you would any jam and it keeps a long, long time.
Reduce heat and simmer for 15 minutes, stirring frequently, until thickened. Remove from heat and ladle into sterilized pint canning jars.
Store in refrigerator for up to 2 weeks. Or usa a water bath canning procedure and seal jars. Then they will keep for at least 1 year.