Banana jam

bananas are simply a matter of memory. bananas are not a freezer of other fruits! because i'm going out, and i think it's gonna be okay to freeze, and i'm freezing with apples, and it just turns gray. when bananas are cut, the core becomes black even if it is covered with a membrane. i think if you turn into a green banana, you take the dark core and you have to take it all out, you'll get a little bit of the jam. the second time i was lazy, i didn't remove the black part, and i didn't remove the beard, so the color was not always satisfactory. i bought this kind of ordinary banana. bananas are roughly divided into three broad types: thick, small and medium and short. tastes are the best for small medium-sized long-sized tastes, while short-sized rough bananas (commonly known as southern platinum, or basil) are slightly sour and not very productive. banana skins are fresh when selected. and the choice of fruits is excellent, and cannot be chosen, soft, scarred. bananas are so thick that they can easily be dried that the time they last for is shorter and ripe for the illusion that they will not reach the temperature required for cooking sugar, which would otherwise affect future preservation, while jams tend to come out of water. like making jam first, out of a lot of water. bananas are post-cooked fruit, and when making jams, they must be specially removed from impact injuries or overcorrupted meat, and be careful whether the amount of water is sufficient or added to water or orange juice not exceeding 150 ml。