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Full Online Book HomeLearning KitchenPreserving - Butter - Banana Pecan Butter
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Preserving - Butter -  Banana Pecan Butter Post by :dclark Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2189

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Preserving - Butter - Banana Pecan Butter

3 cups crushed ripe bananas (Approx 6 1/2 bananas)
1 tsp. grated lemon peel
1/4 cup lemon juice
6 1/2 cups sugar
1/2 tsp. butter
1 bottle liquid pectin
1 cup pecans


In a large heavy saucepan combine the bananas, lemon peel, lemon juice, sugar and butter and blend thoroughly. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in the pectin and chopped pecans. Spoon into hot sterilized jars and seal.

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Preserving - Butter -  Cantaloupe Butter Preserving - Butter - Cantaloupe Butter

Preserving - Butter -  Cantaloupe Butter
6 pounds soft -- ripe cantaloupe 1 1/2 cups sugar Juice of 1 lemon 1/4 teaspoon ground nutmeg Remove the seeds of the cantaloupe and scoop out the edible portion of the pulp. Dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender. Measure the pulp; there should be 4 cups. Return pulp to preserving kettle and add the sugar, lemon juice and nutmeg. Cook the mixture, uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1-1/2 hours. Ladle into hot, sterilized jars and seal
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Preserving - Banana Butter Preserving - Banana Butter

Preserving - Banana Butter
3 1/2 to 4 cups ripe bananas 3 cups sugar 1/2 cup lemon juice 1 tsp. butter or oleo 1/2 cup finely chopped maraschino cherries or 1/2 cup red raspberries Mash bananas; use a 4 to 6-quart kettle. Add all ingredients together; mix. Bring to a boil, stirring constantly. Reduce heat; simmer gently, uncovered, for 20 minutes,stirring occasionally. Pour into sterilized hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath.
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