Banana Butter - cooking recipe

Ingredients

4 c. prepared fruit (about 11 fully ripe 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 saucepot.
Stir in lemon juice.
Add fruit protector if desired. Prepare jars; keep jars and lids hot until ready to fill.
Measure sugar into a separate bowl.
Stir pectin into fruit in saucepot. Add margarine.
Place over heat; bring to a full rolling boil, stirring constantly.
Immediately stir in all sugar.
Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat; skim off foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8-inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids.
Screw bands tightly. Invert jars for 5 minutes, then turn upright.
After jars cool, check seals.