2 blades mace
1 small stick cinnamon
6 cloves
300 ml (1/2 pt) vinegar
350 g (12 oz) demerara sugar
12 bananas, under ripe
1 small stick cinnamon
6 cloves
300 ml (1/2 pt) vinegar
350 g (12 oz) demerara sugar
12 bananas, under ripe
method
1. Tie the spices in a piece of muslin and boil with the vinegar and sugar for 15 minutes.
2. Peel the bananas, cut into slices about 0.5 cm (1/4 in) thick, add to the vinegar and cook gently until almost tender.
3. Lift carefully into hot jars, strain the syrup over the bananas and cover.
To sterilise bottles see Sterilising Bottles.
2. Peel the bananas, cut into slices about 0.5 cm (1/4 in) thick, add to the vinegar and cook gently until almost tender.
3. Lift carefully into hot jars, strain the syrup over the bananas and cover.
To sterilise bottles see Sterilising Bottles.
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