Banana Butter - cooking recipe

Ingredients

4 c. prepared bananas (about 11 fully ripe medium bananas)
1/2 c. fresh lemon juice
1 tsp. Ever-Fresh fruit protector (optional)
6 c. sugar
1 box Sure-Jell fruit pectin
1/2 tsp. margarine or butter

Preparation

Mash bananas thoroughly.
Measure 4 cups into 6 or 8-quart pan.
Stir in lemon juice.
Add fruit protector, if desired. Prepare jars for canning.
Measure sugar into separate bowl.
Stir pectin into fruit in saucepan.
Add margarine.
Place over high heat; bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat; skim off foam with metal spoon. Ladle quickly into jars, filling to within 1/8-inch of top.
Put tops on tightly.