- 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.
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. |
