Banana Jam and Banana Jam Bread

 Banana Jam

4 lbs. peeled bananas (6 med.)
1 1/4 c. water
4 lemons
7 c. sugar
Slice the bananas and place in a cooking pan with water. Cut the lemons in half, squeeze out the juice and add it to pan. Slice the lemon rind and pith, tie it loosely in a muslin bag and add it to the pan. Add the sugar, bring to a boil, stirring. Then simmer 1 to 2 minutes. Cover the pan with a clean tea towel and let set overnight. Next day, bring to a boil again and boil the jam rapidly until setting point is reached. Remove the muslin bar. Pour the hot jam into hot clean jars and seal.

We cut down on the sugar, too 2 1/2 and up to 1/2 cup lemon juice <3

Banana Jam Bread

1/2 c. shortening
1 c. sugar
2 eggs
1 c. mashed ripe bananas
1 tsp. lemon juice
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. strawberry jam
1 c. chopped pecans
Preheat oven to 350°F.
Cream the shortening, gradually adding sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine banana and lemon juice. Stir into creamed mixture.
Whisk together flour, baking powder and salt. Add to creamed mixture, stirring, just until combine. Some lumps may remain. Stir in jam and pecans.
Transfer batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake for 35-45 minutes, or until a toothpick inserted in center of loaf comes out clean.