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| Banana Butter 2
11 medium ripe fully ripe bananas
1/2 cup of fresh lemon juice
1 teaspoon of Ever-Fresh Fruit Protector, optional
6 cups of sugar
1 box of Sure-Jell fruit pectin
1/2 teaspoon of 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. |
Dips & Sauces Cookbooks
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