Banana Butter (similar to jam)

hopeky94 · 10-22-2007, 11:52:24 AM

(Didn't know what category to put this in, so mods feel free to move it if needed...)

I went looking for something different to use up a BUNCH of bananas about to rot... and found this recipe for Banana Butter! The hardest part of it is mashing the bananas and stirring everything up, and it's super-quick to make... and it's actually really good!!

It is pretty sweet, so I would suggest using it with something tart or slightly salty and/or bread-like (not with ice cream, like the recipe suggests). I spread a little on a slice of my Fuji apple, and it was great that way, too! Enjoy!!

Banana Butter

11 medium fully ripe bananas (about 4 cups when mashed)
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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NOTES : Recipe from Jam & Jelly Times by Sure-Jell, spring 1995, and as published in the Columbus Dispatch, 07-26-2000. This recipe was adapted to conform to canning instructions by the U.S. Department of Agriculture.