1. Wash the jam jar, put it into the pot, add water to touch the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes;
2. Take out the drained water and invert the jam jar;
3. Wash the lemons, cut them in half and squeeze the juice for later use;
4. Cut bananas into peels;
5. Cut into small dices for later use;
6. Put the banana, rock sugar, and lemon juice into the pot, add 100ml of water, and simmer on medium and low heat;
7. Remove the astringent juice after boiling;
8. Continue to cook until the jam thickens, turn off the heat;
9. Put the jam into the bottle, close the bottle cap tightly and pour it while it is hot, wash the bottle after 30 minutes of pour, put it at room temperature for 3-7 days and then put it in the refrigerator for refrigeration;
10. Finished jam.
Tips:Bananas are roughly divided into three types, namely, thick and long, thin, medium and long, and short and thick. In terms of taste, the thin, medium and long type has the best taste, while the stubby banana (commonly known as Nanyang banana) has a slightly sour taste and does not produce much. When shopping, the banana peel is golden yellow for freshness.
