Ingredients: 12 ripe bananas 2 cups water 3 cups sugar Juice of 2 lemons Directions:1. Place sugar, water and bananas in a saucepan and boil covered, until the bananas are mushy. Puree the mixture with an electric mixer. Gradually add the lemon juice to the puree. 2. Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220 F) - use a good candy thermometer. 3. Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use. |