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1
Place lime juice in a one quart measure.
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2
Peel bananas and dice directly into lime juice.
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3
Stir with a wooden spoon.
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4
Keep stirring as you dice each banana into the lime juice to prevent darkening.
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5
Measure sugar and water into a wide 21/2 quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
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6
Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
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7
Stir often to prevent sticking, especially during last 10 minutes.
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8
Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
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9
Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
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10
Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
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11
Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
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12
Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
