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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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I was trying to find a recipe for banana jelly and didn't... so i went on mama' and found this one! Ingredients:
4 cups bananas, peeled and ripe |
6 1/2 tablespoons lemon juice |
3 ounces pectin |
6 cups sugar |
3/4 cup unsalted butter |
Directions:
1. Combine bananas, lemon juice and 3 cups sugar in a pan and let stand 1 hour.
2. After 1 hr, add remaining sugar and place pan over medium-high heat; stirring constantly until sugar is dissolved.
3. Bring mix to a boil for two minutes.
4. Remove pan from flame and skim off any foam.
5. Place pan over heat again for 1 minute.
6. boil.
7. Again, remove and skim off foam.
8. Add butter and bring mix to a boil again.
9. Add pectin and stir constantly.
10. Boil 1 minute.
11. Skim off foam.
12. Allow jam to cool for 7 min before adding to canning jars.
13. Wipe jar edges with a clean cloth, place lids and screw on bands fingertip-tight.
14. Close jars and process in a boiling water bath for 10 min to create seal.
15. Remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours.
16. Check for seal; re-process unsealed jars or refrigerate and use first.
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