Banana Jam - cooking recipe

Ingredients

4 cups bananas, peeled and ripe
6 1/2 tablespoons lemon juice
3 ounces pectin
6 cups sugar
3/4 cup unsalted butter

Preparation

Combine bananas, lemon juice and 3 cups sugar in a pan and let stand 1 hour.
After 1 hr, add remaining sugar and place pan over medium-high heat; stirring constantly until sugar is dissolved.
Bring mix to a boil for two minutes.
Remove pan from flame and skim off any foam.
Place pan over heat again for 1 minute.
boil.
Again, remove and skim off foam.
Add butter and bring mix to a boil again.
Add pectin and stir constantly.
Boil 1 minute.
Skim off foam.
Allow jam to cool for 7 min before adding to canning jars.
Wipe jar edges with a clean cloth, place lids and screw on bands fingertip-tight.
Close jars and process in a boiling water bath for 10 min to create seal.
Remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours.
Check for seal; re-process unsealed jars or refrigerate and use first.