Why does it seem that no one makes banana jelly? Is it not possible?!
Answers: In stores, you can always find apple, grape strawberry, orange,etc......Why no banana???
MAKE YOUR OWN AND PATENT IT.
6 large ripe bananas
Freshly squeezed lemon juice
Water
Jelly
1 cup [250 mL] banana juice
3/4 cup [150 g] sugar
2 [1-cup / 250-mL each] cooled sterilized jars
Peel, cut then transfer banana chunks into a casserole.
Coat pieces with fresh lemon juice then pour in just enough water to cover.
Cook uncovered over low heat until humidity from fruits evaporates.
Higher heat and cook for 20 minutes.
Remove from heat then, without squeezing, leave mixture to strain through many layers of wet yet well wrung cotton cheese cloth to get as much juice as possible.
Then pour banana juice into an enamel or a stainless steel casserole.
Bring to a boil and leave to simmer slowly for 5 minutes, scumming mixture if needed.
Mix in sugar until completely dissolved.
Leave to simmer without stirring until mixture has reached jelly stage [ [216°F to 220°F / 102°C to 104°C] onto a candy thermometre, for approximately 10 minutes.
If you do not have a candy thermometer, using a spoon, lift and leave a little jelly to pour into casserole.
One large drop should form on each side of the spoon; when they reach each other and shape into one drop, jelly should be ready.
Remove from heat and leave to cool before pouring into jars; seal.
LOL. Ummm... good question!
Probably because banannas have such a short shelf life. They turn brown. They are picked really green so they can get to the grocer and into our house before they mature.
If you mush a banana and spread it on your toast, well, you'll have "fresh" bananna "jelly"
It would look horrendous and be very thick.
mabye because banana has no juice