Banana Butter

I want to start by saying this is an old recipe.  Water Bath Canning this and storing it on the shelf is NOT recommended due to the mashed banana.  Instead, it's better to prepare this recipe and toss it in the fridge or the freezer.  It is so good, it won't stay in either long!  If you DO decided to waterbath - please be certain to use caution and remember I warned you this is no longer a recommended process for Banana!!!!

Banana Butter after processing

Banana Butter
1 cup mashed banana

2 tsp lemon juice

3 1/2 cups sugar

1 cup canned crushed pineapple, with juice

2 T chopped maraschino cherries

1 pkg liquid pectin

Measure the first 5 ingredients into large saucepan. Heat and stir constantly, bringing to a rolling boil. Boil 1 minute. Remove from heat. Stir in pectin. Stir and skim for 5 minutes so fruit won't float. Pour into hot, sterilized half pint jars. Place leads on jars and screw metal bands on securely. Process for 10 minutes in hot water bath.