Ingredients

Instructions

  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.