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Banana Butter

11 Medium fully ripe bananas -- about
1/2 Cup fresh lemon juice
1 Teaspoon Ever-Fresh Fruit Protector -- optional
6 Cups sugar
1 Box Sure-Jell fruit pectin
1/2 Teaspoon margarine or butter

Mash bananas thoroughly. Measure 4 cups into a 6- or 8-quart saucepot. Stir in the lemon juice and fruit protector, if desired.

Measure sugar into a separate bowl. (Scrape a spatula across the measuring cup to level the sugar for an exact measure.) Stir pectin into the fruit in the saucepot. Add margarine. Bring to a full rolling boil over high heat, stirring constantly . Quickly stir in all of the sugar.

Return to a full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from the heat. Skim off any foam with a metal spoon. Ladle into hot jars. Cover, let cool and refrigerate.

This recipe yields about 8 1/3 cups or 8 (1-cup) jars.

Serving idea: Make an easy "banana split'' by serving as a topping for ice cream. A natural with peanut butter on a sandwich.

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