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Preserved Bananas

  • 1 pound bananas (Prata type), peeled and cut off ends
  • 1 pound sugar
  • Juice of 1 or 2 lemons
  • Sifted sugar
To each pound of bananas, measure a pound of sugar. Make a thick syrup, place the bananas in it, cook. When bananas are soft, remove them from the pot with a perforated spoon and pass them through a very fine sieve. Leave the syrup on the fire until it is at threading point. Add the banana pulp and keep stirring until mixture thickens. When almost ready, add juice of 1 or 2 lemons. Put in tins or jars and cover with sifted sugar.
Submitted by Tess M May 30, 2009 15 min 30 min 45 min

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