Banana Butter

Banana Butter II

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 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.

Banana Butter

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 3 cups bananas - (about 10 medium) 1/4 cup lemon juice 1/4 cup finely-chopped maraschino cherries 6 1/2 cups sugar 1 bottle liquid pectin - (6 oz) 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. HOT WATER BATH This recipe yields 8 or 9 half-pints.