- 4 pounds bananas, rinsed, hulled, and reduce 1-inch pieces
- 5 cups granulated sugar (2 1/4 pounds)
Directions
Place a small plate within the freezer. Place berries inside a nonreactive 10-quart stockpot set over medium-high temperature. Utilizing a wooden spoon, add 1/4 cup sugar with berries. Prepare, stirring, until berries are juicy, five to six minutes. Stir inside a third of remaining sugar until dissolved. Repeat until all of the sugar continues to be added and dissolved, about 7 minutes total.
Bring mixture to some full boil prepare, stirring, ten minutes. Continue boiling make use of a stainless-steel spoon to get rid of foam from surface. Boil until the majority of the liquid is absorbed, mixture thickens, and temperature registers 220 levels on the chocolate thermometer, about half an hour.
Execute a gel test: Convey a spoonful of jam on chilled plate, and go back to freezer. Wait one to two minutes remove plate from freezer, and lightly press jam with finger it ought to wrinkle slightly.
After jam passes the gel test, remove from heat. Pour warm jam into jars seal, label, and refrigerate as much as 4 several weeks.