I started making this when My boys were in Jr. High. They both loved bananas and peanut butter sandwiches; I came across this recipe on line and had over ripe bananas at home and it was a hit since day one. It's always on my canning list, what I like about it is I can make it any time of year since bananas are plentiful all year long.
walnut pieces, optional
fresh lemon juice
1 1/4 tsp
butter or margarine, optional
How To Make
Mix prepared banana with lemon juice, cinnamon, nutmeg and nuts.
Measure out 3 cups of mixture into 6 or 8 quart saucepot. Stir in pectin. Add 1/2 teaspoon butter or margarine to reduce foaming if desired.
Bring mixture to a full rolling boil on high heat constantly.
Stir in sugar quickly. Return to full rolling boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam with meatl spoon.
Ladle into prepared jars filling to 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids; then screw bands tightly.
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