BANANA JAM

Do not peel , top and tail 1 kg of really ripe bananas , wash the skins and pat dry with paper towelling . Chop the bananas and place in a large pan with 100ml of fresh lemon juice . Stir through 750 gm of castor sugar . Bring to the boil and cook over a medium heat for 30 minutes . Reduce heat and simmer for a further 30 minutes or until the jam is thick . Spoon immediately into clean jars and seal . Label and date . Store in a cool dark place for 6-12 months and refrigerate after openening .