BANANA JAM
Method:
Use well-ripened bananas - plantain is the best to use because of the exquisite flavour. If using plantain, let the skin go black, so that banana is very ripe, and easy to mash. If there are no plantains, cavendish bananas will do.
Squash bananas with potato masher. To every 4 cups of mashed bananas add 3 cups raw sugar, some vanilla flavouring, and 1 cup of water.
Simmer gently stirring occassionally, until mixture is a dark brown colour, and of a thick jam consistency. Store in refrigerator.
DATE: November 1982
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