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Banana Marmalade

Make a syrup of two cups of sugar to one of water and cook till it strings from the spoon. Stir into it then the crushed or cubed pulp of four bananas and cook slowly (where there is no danger of burning) until thick. (About fifteen minutes). The addition of lemon, currant, or other tart fruit juice relieves the intense sweetness but does not detract from the banana flavour.