Well by now, it is clear I have fallen in love with canning and when I happened upon this recipe I just had to try it out. It sounded delish and easy enough to make that I couldn't go wrong. Not only will this be wonderful as a spread on toast but I think it would be wonderful as a filling for a yummy cake or on top of some waffles or pancakes. Yumm
Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point.
Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.
Here is FDA link to the level of PH/acidity in vegetables and fruits. foodscience.caes.uga.edu/...-phs.pdf
***** (IF YOU ARE UNSURE ABOUT CANNING THIS RECIPE, PUT YOUR JARS IN THE REFRIGERATOR AND ALSO PRESSURE CAN TILL I CAN FIND A DEFINITE ANSWER FOR YOU ALL.)