Print
Email
Add a photoServings: 1
Ingredients
- 11 med fully ripe bananas about
- 1/2 c. fresh lemon juice
- 1 tsp Ever-Fresh Fruit Protector optional
- 6 c. sugar
- 1 box Sure-Jell fruit pectin
- 1/2 tsp margarine or possibly butter
Directions
- Mash bananas thoroughly. Measure 4 c. into a 6- or possibly 8-qt saucepot. Stir in the lemon juice and fruit protector, if you like.
- Measure sugar into a separate bowl. (Scrape a spatula across the measuring c. to level the sugar for an exact measure.) Stir pectin into the fruit in the saucepot. Add in 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 warm jars. Cover, let cold and chill.
- This recipe yields about 8 1/3 c. or possibly 8 (1-c.) jars.
- Serving idea: Make an easy "banana split'' by serving as a topping for ice cream. A natural with peanut butter on a sandwich.
- Yield: 8 one-c. jars
- NOTES : Recipe from Jam & Jelly Times by Sure-Jell, spring 1995, and as published in the Columbus Dispatch, 07-26-2000.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
