Banana Butter
Ready In: 25 mins
Yields: 8 cups
Ingredients
- 4 cups prepared fruit (about 11 fully ripe medium bananas)
- 1⁄2 cup fresh lemon juice
- 1 teaspoon fruit fresh
- 1 (1 1/2ounce) box sure.jell fruit pectin
- 1⁄2 teaspoon butter (optional) or 1⁄2 teaspoon margarine (optional)
- 6 cups sugar, measured into separate bowl
Directions
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
- Drain well before filling.
- MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6 or 8 quart saucepot.
- Stir lemon juice and fruit protector into prepared fruit in saucepot.
- STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when
- stirred) on high heat, stirring constantly.
- STIR in all sugar quickly. Return to full rolling boil and boil exactly 1
- minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- LADLE quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar
- rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner.
- Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes.
- Remove jars and place upright on a towel to cool completely. After
- jars cool, check seals by pressing middle of lid with finger. (If lid springs
- back, lid is not sealed and refrigeration is necessary.).
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