Chico-Banana Butter Recipe




 

This spread is great on toast, pancakes, and such. It's best with apple bananas as they add a little more tartness. This makes about 3 cups, 2-3 small canning jars.

 1 large conventional banana or 2 local apple bananas, peeled

2 1/2 cups peeled, seeded, chopped chico (about a half-dozen fruit, depending on size)

1/4 cup fresh lemon juice (juice of 2 medium lemons)

1 1/2 cups sugar (can use raw or turbinado, as in the Maui brand)

1 teaspoon (or to taste) pumpkin pie spice

 

In a food processor, combine mashed banana, chico and lemon juice and process thoroughly (no lumps but not all the way to liquid). In a large saucepan over medium-high heat, combine banana mixture with sugar and pumpkin pie spice. Bring to a boil and simmer, stirring very often, 15 minutes. Carefully pour or spoon into sterilized canning jars. (Or you can cool it and store it in any airtight container.) Stores beautifully in refrigerator for several weeks. (It won't last that long, but it does get better after a day or two.) If you want to can it so it doesn't need to be refrigerated, process in boiling water bath for 10 minutes.

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