2 tbsp. cornstarch
1 (6 oz.) can frozen apple juice concentrate, thawed & undiluted
3 c. sliced ripe bananas
3 tbsp. lemon juice
2 whole cloves
1 (2") stick cinnamon

Combine cornstarch and apple juice concentrate in a heavy saucepan; stir until smooth. Add remaining ingredients, stirring well. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook an additional 3 to 5 minutes. Remove cloves and cinnamon stick; discard.

Quickly spoon banana mixture into hot sterilized jars, leaving 1/4" headspace. Cover at once with metal lids, and screw bands tight. Cool. Store jam in the refrigerator. Yield: 2 half pints (about 23 calories per tablespoon).