chop bananas and place in a pan with the juice and the sugars, bring to boil removing any scum forming
cook over medium heat for 30 minutes ,then reduce heat ,stirring often for about 20 minutes
you can shorten this time if you want it like here on picture or you can let it become clearer and a slightly rusty colour.Keep removing the scum.
Spoon immediately into clean, warm jars and seal , turn jars upside down for about two minutes. Jam will keep for about 6-12 month, once opened for 6 weeks
makes two jars.
I like to add finely shredded basil over the jam_,but that is just me