Here's a canned version:
Banana Jam
12 cups sliced bananas -- (about 20 medium)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel
6 strips lemon peel
2 sticks cinnamon
6 whole cloves
In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves.
Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until thickened, about 15-20 minutes.
In the meantime, fill Boiling Water Canner with water and bring to a simmer (180° F) and use it to heat the canning jars so they will be ready to accept hot jam. Use seperate pan of water to heat flat lids (no need to boil).
When jam is thick, remove from heat and ladle immediately into sterilized canning jars. Fill to within 1/8-inch of the top. Screw 2-piece caps on evenly, finger-tight.
Place jars on to canner rack in canner as each jar is filled. When all jars are in, make sure there is 1"-2" of water above the tops of the jars. Place cover on canner and crank up the heat to medium-high and bring water to a rolling boil. Boil for 10 minutes, maintaining the rolling boil the whole time.
Turn off heat, remove lid and allow canner to cool down for approximately 5 minutes. Remove jars from canner, setting upright on a dry towel or cutting board to cool. leave 1-2 inches between jars for air circulation. Do NOT tighten bands or turn jars upside down. Let jars cool naturally for 12-24 hours.
Check for seal. Remove ring (no longer needed), wash jars of any food remnants, label and store.
Yield: "5 pints"
