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Search by meal occasion |
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3
cups
prepared fruit (buy about 10 fully ripe medium bananas)
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1
Tbsp.
fresh lemon juice
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1
tsp.
EVER-FRESH Fruit Protector
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1
box
SURE.JELL Fruit Pectin
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1/2
tsp.
butter or margarine
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4
cups
granulated sugar, measured into separate bowl
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1/2
cup
firmly packed
light brown sugar
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2
cups
PLANTERS Walnut Pieces, lightly toasted
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1-1/4
tsp.
ground cinnamon
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1/4
tsp.
ground nutmeg
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BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
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MASH bananas thoroughly. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice and fruit protector; stir until well blended.
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STIR in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugars; stir until well blended. Add walnuts and spices; mix well. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
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LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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