Recipe information
Yield
Makes about 4 pints
Ingredients
12 pounds bananas
7 cups white vinegar
7 cups light brown sugar
3 1/2 cups dark brown sugar
1/4 cup lemon juice
1 teaspoon powdered cinnamon
1 teaspoon powdered mace
24 whole cloves
12 cardamom seeds
24 whole black peppercorns
1 teaspoon saffron
Preparation
Peel the bananas, cut into 1/2" thick slices and place in a large bowl. Mix the vinegar, light brown sugar, dark brown sugar, lemon juice, cinnamon and mace in a large pot. Tie the cloves, cardamom, peppercorns and saffron in a cheesecloth bag and add to the pot. Bring to a rolling boil and pour over bananas. Drain off and repeat for 5 more days. On the seventh day, discard the spice bag, pour the bananas and juices into a large pot, bring to a rolling boil and ladle in sterilized jars, cover and seal .
