Banana jam preparation

Various methods of preparing jam have been described in the literature. A commercial formula for producing banana jam is as follows:

200 Ibs of banana pulp
200 Ibs of sugar
10 gallons of water
12 ounces of cream tartar
2.5 gallons of lemon juice

The product was prepared by first mixing weighed of sugar, water and cream of tartar. This syrup is heated to 110 °C and then adds 2.5 gallons of lemon juice, 200 Ibs of ripe banana pulp. The matrix is heat up to 107 °C and turn to low and simmer, stirring occasionally, until the mixture thickens.
Banana jam preparation