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| Banana Butter
3 cups of bananas - (about 10 medium)
1/4 cup of lemon juice
1/4 cup of finely-chopped maraschino cherries
6 1/2 cups of sugar
one 8 ounce bottle of liquid pectin
Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; quickly stir in pectin. Ladle into clean, hot jars. Seal. This recipe yields 8 or 9 half-pints.
NOTES : Recipe from "Preserving Summer's Bounty," edited by Susan McClure (Rodale Press, $14.95), and as published in the Charlotte Observer, 06-23-1998
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Dips & Sauces Cookbooks
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