Banana Pineapple Butter

Photo: flickr user Rachel from Cupcakes Take the Cake

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Yield:

4 pints

Added:

November 30, 2009

Creator:

Sheri Wetherell

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Ingredients

1 cup mashed banana

1 cup canned crushed pineapple in juice

2 teaspoons lemon juice

2 tablespoons chopped maraschino cherries

3 1/2 cups granulated sugar

3 ounces liquid pectin

Preparation

1

Measure first 5 ingredients into large saucepan.

2

Heat and stir constantly as you bring to a rolling boil. Boil 1 minute. Remove from heat.

3

Stir in pectin.

4

Stir and skim for 5 minutes so fruit won't float.

5

Pour into hot sterilized half pint jars to within 1/4 inch of top.

6

Place sterilized metal lids on jars and screw metal bands on securely.

7

Process for 5 minutes in a boiling water bath.

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