This is a great way to use up those old and not so pleasant looking bananas. When cooking this, keep an eye on it. You want it at the point that it bubbles up and almost doubles it size. At that point, stir and turn off. The first time I did this , I was not paying attention and let it go past this point (almost 2 hours cooking) and my jam burnt. You do not want it a brown color. The jam will still retain a yellow color even if you are using those old black and mushy bananas. This is great on crackers or toast or could even be used as a waffle topping. This made about 3/4 of a quart jar. I used 2 half pints, but my little bean and I ate the half pint that was only half filled prior to taking the pictures. It is THAT good.
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