Banana Butter Canning Recipes

BANANA JAM RECIPE

Steps:

• Preheat oven to 250 degrees.
• Put all ingredients in large pot over med heat.
• Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring occasionally.
• While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
• Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

CINNAMON BANANA BUTTER

Steps:

• In 4-quart saucepan, mix bananas, lemon juice and pectin until pectin is dissolved. Heat to boiling over medium heat, stirring constantly. Stir in sugar. Heat to full rolling boil, stirring constantly; remove from heat. Stir in vanilla and cinnamon.
• Immediately ladle jam into 8 sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately. Process in boiling water bath 10 minutes.

BANANA BUTTER

Steps:

• Measure first 5 ingreedients into large saucepan.
• Heat and stir constantly as you bring to a rolling boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in pectin.
• Stir and skim for 5 minutes so fruit won't float.
• Pour into hot sterilized half pint jars to within 1/4 inch of top.
• Place sterilized metal lids on jars and screw metal bands on securely.
• For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.

MONKEY BUTTER (MONKEY JAM)

Steps:

• Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
• Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
• If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
• Note: Product may turn a light pink hue.