2. Place the banana purée in a large
saucepan and add the orange juice
and sugar. Bring to the boil and simmer
for about 1½ hours until the mixture
is thick and reaches 120°C on a
3. Use a spoon to scoop off any foam that
has formed on top and pour the jam into
sterilised jars. Leave the jars aside until they
have cooled and then seal them. Makes 750ml.
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