Banana Butter

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups bananas, mashed (about 11 fully ripe medium bananas)
  • 1
    teaspoon Fruit-Fresh Produce Protector (optional)
  • 1
    (1 3/4 ounce) box Sure-Jell, pectin
  • 12
    teaspoon butter (optional) or 1/2 teaspoon margarine (optional)
  • 6
    cups sugar, measured into separate bowl
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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 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • Process 5 minutes in a hot water bath. 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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