In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves. Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until thickened, about 15-20 minutes. When jam is thick, remove from heat and ladle immediately into sterilized canning jars.
Screw caps on evenly and tightly.
Invert for few seconds, then stand jars upright to cool. If jam is to be stored for long period, place jars on a rack in large kettle and cover with boiling water. Boil 10 to 15 minutes to sterilize. Remove from water and cool. Sieve the peeled bananas into a large bowl containing the lemon juice.