Dulce de guineo (banana jam)

Instructions

1. Peel the guineos and mash them with a fork into a coarse purée.
2. Put the purée in a saucepan with the sugar, the lime juice and the cinnamon stick.
3. Cook over medium heat, stirring regularly, for 20 to 25 minutes, until the mixture thickens.
4. Remove the cinnamon stick and mash again with a spatula to get a smooth texture.
5. Let it cool, then pour into a sterilized jar; keep in the fridge for up to 2 weeks.