Lemon Banana Preserves

READY IN: 45mins
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In large dutchoven pan,add sugar and 3 1/2 cups water, cloves and ginger.
  • Cook on low heat and stir occasionally.
  • Note: You can use small pieces of ginger root but it must be removed before packing jars.
  • Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture.
  • Use all of the rind on one lemon.
  • Add to the pan.
  • Juice all of the lemons and add the juice and if desired add chopped lemon pulp.
  • DO NOT USE THE WHITE PORTION WHICH HOLD THE PULP. IT IS VERY BITTER.
  • Mash the bananas.
  • The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn.
  • Add 1 cup water. Stir.
  • Take out the cloves and ginger pieces if not.
  • the pureed ginger.
  • Add the mashed bananas.
  • Add yellow food coloring.
  • Stir.Cook about 6 minutes on low heat. The preserves should be the consistency of thick applesauce. If it is too thin, add another mashed banana.
  • Wash 8 half pint jars,with hot soapy water, rinse and place in 9 X 13 pan with water, set in 275* oven to heat and sterilize. Turn the washed jars upside down so that the hot water in the pan is around the rims and up the sides a little. Heat seals and rings in water in a saucepan on the stove.
  • Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten.
  • Make sure the water is boiling before placing in the water bath.
  • Water bath for 10 minutes.
  • Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.