Banana Butter

• 4 c. prepared fruit (about 11 fully ripe bananas)
• 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 butter

1. Mash bananas thoroughly; measure 4 cups into 6 or 8-quart saucepot.
2. Stir in lemon juice.
3. Add fruit protector if desired. Prepare jars; keep jars and lids hot until ready to fill.
4. Measure sugar into a separate bowl.
5. Stir pectin into fruit in saucepot. Add margarine.
6. Place over heat; bring to a full rolling boil, stirring constantly.
7. Immediately stir in all sugar.
8. Bring to a full rolling boil and boil 1 minute, stirring constantly.
9. Remove from heat; skim off foam with metal spoon.
10. Ladle quickly into prepared jars, filling to within 1/8-inch of tops.
11. Wipe jar rims and threads.
12. Cover with two-piece lids.
13. Screw bands tightly. Invert jars for 5 minutes, then turn upright.
14. After jars cool, check seals.

bananas, lemon juice, protector, sugar, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001837 (may not work)