Banana Butter

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 cups prepared fruit (about 11 fully ripe medium bananas)
• 1/2 cup fresh lemon juice
• 1 teaspoon fruit fresh
• 1 (1 1/2 ounce) box sure.jell fruit pectin
• 1/2 teaspoon butter (optional) or 1/2 teaspoon margarine (optional)
• 6 cups sugar, measured into separate bowl

Recipe

• 1 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.
• 2 drain well before filling.
• 3 mash bananas thoroughly. measure exactly 4 cups prepared fruit into 6 or 8 quart saucepot.
• 4 stir lemon juice and fruit protector into prepared fruit in saucepot.
• 5 stir pectin into fruit in saucepot. add butter to reduce foaming, if desired.
• 6 bring mixture to full rolling boil (a boil that doesn't stop bubbling when
• 7 stirred) on high heat, stirring constantly.
• 8 stir in all sugar quickly. return to full rolling boil and boil exactly 1
• 9 minute, stirring constantly. remove from heat. skim off any foam with metal spoon.
• 10 ladle quickly into prepared jars, filling to within 1/4 inch of tops. wipe jar
• 11 rims and threads. cover with two-piece lids. screw bands tightly. place jars on elevated rack in canner.
• 12 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.
• 13 remove jars and place upright on a towel to cool completely. after
• 14 jars cool, check seals by pressing middle of lid with finger. (if lid springs
• 15 back, lid is not sealed and refrigeration is necessary.).