Banana Butter

1. 1

   Mash bananas thoroughly; measure 4 cups into 6 or 8-quart saucepot.

2. 2

   Stir in lemon juice.

3. 3

   Add fruit protector if desired. Prepare jars; keep jars and lids hot until ready to fill.

4. 4

   Measure sugar into a separate bowl.

5. 5

   Stir pectin into fruit in saucepot. Add margarine.

6. 6

   Place over heat; bring to a full rolling boil, stirring constantly.

7. 7

   Immediately stir in all sugar.

8. 8

   Bring to a full rolling boil and boil 1 minute, stirring constantly.

9. 9

   Remove from heat; skim off foam with metal spoon.

10. 10

    Ladle quickly into prepared jars, filling to within 1/8-inch of tops.

11. 11

    Wipe jar rims and threads.

12. 12

    Cover with two-piece lids.

13. 13

    Screw bands tightly. Invert jars for 5 minutes, then turn upright.

14. 14

    After jars cool, check seals.

* Per serving · 4 servings · Values may vary.

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