BANANA BUTTER
I found this on Kraftfoods.com while searching for another recipe. (Prep and cook times are estimated.)
Provided by Kathy in Fla
Categories Tropical Fruits
Time 50m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- 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.
- 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.
- STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- 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.
- 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.
- 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.).
Nutrition Facts : Calories 671.2, Fat 0.3, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 174, Fiber 2.5, Sugar 159.4, Protein 0.9
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