What you will need to create this recipe: -4 Cups Brown Sugar -2 Cups Granulated Sugar -4 Cups Mashed Bananas (about 12 ripe bananas) -1/2 cup lemon juice -1.75 ounces (3.5 tablespoons) of fruit pectin -1 Vanilla Bean, split lengthwise -1 1/2 cups toasted chopped pecans
I've made this. I used Vanilla extract rather than the bean and added it just before canning to not cook away. I also substituted 1/4 cup of sugar for 1/4 cup molasses and added 1/2 teaspoon of banana extract. I roasted the pecans for 15 minutes prior to use.
Frugal Abundance Cranberry-Tangerine Spread pg 37 from the Better Homes and Garden Canning book is awesome! Used orange juice instead. I made this when I made Cranberry sauce from the Amish Cookbook. So good!
Sorry that this has taken me so long to respond. It is called a "butter" as opposed to a jam or marmalade because jams and marmalades require the juice of the fruit that you are making them from. Since bananas don't have juice, this becomes a butter. As far as consistency goes though, it is going to have more of a jam type consistency. Hope that helps!
I understand where you are coming from. Because it is a published recipe, I can't put it on my channel because of copyright. Where you can find the recipe I can't link to, because it is not a link, it is a virtual preview.
New subbie here cuz this recipe looked so darn good & honestly ur shot of the morning fog captured my attention cuz thats sooo something i would do! Ever wake up in the winter at the buttcrack of dawn to see a spectacular sunrise only to realize this moment MUST be captured on film so u throw on ur hubbys Carhart n work boots to freeze ur tooshie off to capture natures wonder?!?! Ok well thats what i do lol🤗 ill enjoy viewing more canning vids tho stay sweet
You had so many good ideas to use the banana butter. I would like to see the rolls with it too. I really enjoy you and you seem like a really sweet person. Thank you for sharing the recipe!------------Tressa Daigle
While the name of this recipe is "Butter", it is more of a banana jam. The banana pieces are suspended in jam, so no I don't think that there is enough pectin in the bananas for this to turn out without the pectin (I am a big fan of not using pectin for most jams and preserves, so I understand where you are coming from). This is a recipe from the Better Homes and Gardens Complete Canning Guide, and not my own recipe. If you were using a lower sugar pectin like Pomona's, I am sure that you could reduce the sugar. I hope that answers both of your questions. Thanks for stopping by!
Am I missing something? How much mashed bananas? How much lemon juice? How much pectin? Where is the amount of each ingredient? I'd like to make but I have no idea what I'd be doing. HELP!!!
Sorry Trish, I just saw your comment! Hope you enjoy the banana butter. Because it was a copyrighted recipe, I couldn't share it. I am glad you were able to find it.
You need an acid to help your pectin come together and to have the right ph in the jar. You could probably get away with using white vinegar, but I can't say how it would change the taste. I know there are jam type recipes that use vinegar.
Hi Cheryl. The recipe is not on my site because it is copyright protected by Better Homes and Gardens. However, if you search for Brown Sugar Vanilla Banana Butter Better Homes and Gardens, I think you will find it in a few places. ;)
