Banana Butter

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 cups bananas, mashed (about 11 fully ripe medium bananas)
• 1/2 cup fresh lemon juice
• 1 teaspoon fruit-fresh produce protector (optional)
• 1 (1 3/4 ounce) box sure-jell, 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. drain well before filling.
• 2 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.
• 3 stir pectin into fruit in saucepot. add butter to reduce foaming, if desired.
• 4 bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• 5 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.
• 6 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.
• 7 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.).