****The original recipe stated that the author preferred ground coconut over flaked coconut.
It is much finer than the flake coconut.
To start, peel and slice the bananas and then put them into a large pot. Add the rest of the
ingredients and put on the stove to bring to a boil, stirring constantly. After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly. The banana slices will reduced down into a jam texture while cooking.
When properly thickened, spoon the mixture into sterilized glass jars and let cool. At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long.
Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes. Just a note that if you process the jam in this method, it will turn out to be a little pink instead of the mellow yellow color.
