8    Ripe bananas, mashed
3    Lemons
3 c  Sugar
3 c  Water
Olive-sized pieces of fresh
Ginger
Some whole clovers

Squeeze juice from lemons and slice the rind into paper thin strips
Boil the sugar and water for 10 minutes, then add the juice and rind,
the bananas, ginger and a few cloves (to taste).

Cook slowly for 1/2 to 3/4 of an hour. Stir carefully so it wont
scorch. Itll be pale (actually a weird pinkish color.) Take out
ginger. Put in jars and process 10 minutes in water bath covered by
1″. About 7 8oz jars.

This is truly a strange “jam.” But its delicious on toast, waffles,
or muffins, and little kids like it.

I discovered by accident that banana jam also makes a truly wonderful
filling for one of my favorite desserts, a little number called
Farfel Cake (which contains no farfel and is not a cake.) I will
provide it. It really is a great recipe–easy to make, delicious to
eat and even a little impressive to look at. Great with hot coffee
or tea.