Lemon Banana Preserves - cooking recipe

Ingredients

8 bananas, firm but ripe and mashed
3 lemons, juice of
3 1/2 cups sugar
4 1/2 cups water
1 1/2 teaspoons pureed gingerroot
2 dashes salt
8 whole cloves
2 drops yellow food coloring (optional)

Preparation

In large dutchoven pan,add sugar and 3 1/2 cups water, cloves and ginger.
Cook on low heat and stir occasionally.
Note: You can use small pieces of ginger root but it must be removed before packing jars.
Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture.
Use all of the rind on one lemon.
Add to the pan.
Juice all of the lemons and add the juice and if desired add chopped lemon pulp.
DO NOT USE THE WHITE PORTION WHICH HOLD THE PULP. IT IS VERY BITTER.
Mash the bananas.
The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn.
Add 1 cup water. Stir.
Take out the cloves and ginger pieces if not.
the pureed ginger.
Add the mashed bananas.
Add yellow food coloring.
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.
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.
Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten.
Make sure the water is boiling before placing in the water bath.
Water bath for 10 minutes.
Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.