Banana Jam

12 large bananas. 4 lemons. 6 oranges. Sugar.

Large, coarse bananas, not too ripe, should be used, and the little slices should remain whole and present an inviting appearance. Cut the bananas, after peeling them, into rather thin, round slices.

To each pound of sliced bananas add three-fourths pound of sugar, the strained juice and pulp of the oranges and lemons.

Boil slowly for three-fourths of an hour. Seal in small glasses.

Another Method: Six pounds of bananas, two pounds of juicy pears, two lemons, four and one-half pounds of sugar. Cut the bananas up in small, equal sized pieces, and weigh. Put in the preserving pan the grated rinds and strained juice of the lemons, peeled pears cut up rather small, and one pound of the sugar. When boiling, put in gradually the bananas and the remaining sugar.

Stir the mixture gently till it boils. Boil fast for one hour.

Skim well, and pour into glasses or jars and seal.

Banana Marmalade

Bananas. Lemons. Sugar.

Peel, and slice in rounds, ripe but firm bananas, and to every pound of the prepared fruit allow the grated rind and the strained juice of one lemon and one pound of lump sugar. Put all into an earthenware jar, cover and leave until the sugar is dissolved. Then pour into a preserving pan and bring gradually to the boil, stirring occasionally. Then boil rapidly, stirring all the time until it is thick.

Pour into jelly glasses and seal.