Banana Butter
Submitted by Grandma
Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve got a pile of ripe bananas and a canning itch, this banana butter is calling your name.
Ten mashed bananas get cooked down with sugar, lemon juice, and finely chopped maraschino cherries, then set with liquid pectin for a thick, spreadable preserve that’s somewhere between jam and fruit butter.
Smear it on toast, swirl it into oatmeal, or jar it up pretty and hand it out as gifts. The recipe makes 8 to 9 half-pints, so you’ll have plenty to share.
Chef Tips
- Use very ripe bananas for the sweetest, most intense flavor
- Stir constantly during the hard boil to prevent scorching on the bottom
- Have your jars hot and ready before you start cooking. Once the pectin goes in, you need to move fast
- Process sealed jars in a boiling water bath for 10 minutes for long-term shelf storage
Ingredients
Directions
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. Makes 8 or 9 half-pints.
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