Canning Recipes




Banana Butter II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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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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