Banana Pineapple Butter
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 10:55pm

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.