MAKES 2 CUPS
6 large ripe bananas
1 cup reserved banana juice
3/4 cup sugar
Peel and cut bananas into chunks. Transfer into a casserole; sprinkle bananas with lemon juice, add enough water to just cover the fruits. Cook over low heat, uncovered, until moisture is drawn from fruits. Higher heat to medium; cook for 20 minutes. Take away from heat. Wet a jelly bag, a piece of flannel or many layers of cheesecloth; wring it. Pour banana mixture into wet jelly bag, piece of flannel or many layers of cheesecloth, onto a colander or hang it on a peg, over a large bowl; do not press bag. When all banana juice has been extracted, you are ready to make the jelly.
Pour banana juice into a large enamel or stainless steel pan; simmer for 5 minutes. Skim off any froth that forms. Stir in sugar, until completely dissolved. Keep simmering, but stop stirring; cook just to jellying point, [220Â°F / 105Â°C] onto a candy thermometer, about 10 minutes after sugar has been added. To test for jellying, let a small amount of jelly cool slightly into a spoon; let liquid drop back into pan from the sides of the spoon. Two large drops should form along edges of spoon, one on each side. When these two drops come together and sheet of [216Â°F to 220Â°F / 102Â°C to 104Â°C onto a candy thermometer], jelly point has been reached. Remove from heat and allow to cool; pour into jar.