BANANA JAM

Ingredients:
Ripe bananas (Nendran variety is preferable) - 12
Jaggery - 600 gms 
Ghee - 150-200 gms

Method:

• Peel and cut bananas into slices.
• Pour one litre of water in wide and heavy vessel and bring to boil.
• When the water boils vigorously, put the banana slices into it, and cover with a plate.
• Turn now ad then, opening the lid and cover again.
• Continue till the fruits is cooked into a very soft mass. See that all the water is used up, taking care that the jam does not get burnt.
• When it is cooked well, mash it with the churner. Keep the flame very low, while churning.
• When mashed soft, add the powdered jaggery.
• Mix well till the jaggery melts into a syrup and mixes well with the pulp.
• When the jaggery thickens well, and becomes sticking, add ghee and go on turning till the jam turns round the spoon, without sticking to the sides of the vessel.
• Remove from and cool..
• This jam can be served with rotis.
• This jam has to be cooled well, before bottling.