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1
In large dutchoven pan,add sugar and 3 1/2 cups water, cloves and ginger.
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2
Cook on low heat and stir occasionally.
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3
Note: You can use small pieces of ginger root but it must be removed before packing jars.
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4
Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture.
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5
Use all of the rind on one lemon.
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6
Add to the pan.
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7
Juice all of the lemons and add the juice and if desired add chopped lemon pulp.
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8
DO NOT USE THE WHITE PORTION WHICH HOLD THE PULP. IT IS VERY BITTER.
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9
Mash the bananas.
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10
The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn.
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11
Add 1 cup water. Stir.
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12
Take out the cloves and ginger pieces if not.
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13
the pureed ginger.
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14
Add the mashed bananas.
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15
Add yellow food coloring.
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16
Stir.Cook about 6 minutes on low heat. The preserves should be the consistency of thick applesauce. If it is too thin, add another mashed banana.
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17
Wash 8 half pint jars,with hot soapy water, rinse and place in 9 X 13 pan with water, set in 275* oven to heat and sterilize. Turn the washed jars upside down so that the hot water in the pan is around the rims and up the sides a little. Heat seals and rings in water in a saucepan on the stove.
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18
Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten.
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19
Make sure the water is boiling before placing in the water bath.
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20
Water bath for 10 minutes.
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21
Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.
