Banana Butter

Ingredients:

• 4 cups of ripe banana, peeled and mashed
• 1 cup of pear juice
• 6 tbsp of lemon juice
• 5 1/3 cups of sugar
• 3/4 tsp of unsalted butter
• 1 (3oz) pack of pectin

Directions:

1. Heat the banana and pear juice to a boil. Reduce the heat and simmer for 35 minutes.
2. Run the mix through a mill or wire sieve. Return the banana mush to the pan and add the butter, lemon juice and sugar.
3. Stir until the sugar dissolves and bring to a boil again, adding the pectin.
4. Reduce the heat, stir constantly and simmer for another 30 minutes, skimming off any foam that accumulates.
5. Spoon the warm butter into canning jars.
6. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

Pear Butter

Ingredients:

• 20 pears, peeled, cored and chopped
• 1/4 cup of orange juice
• 1/4 cup of pear juice
• 1/4 cup of orange zest
• 1/4 cup of lemon zest
• 3/4 tsp of unsalted butter
• 3 tbsp of lemon juice
• 1/2 tsp of nutmeg
• 3 1/3 cups of sugar

Directions:

1. Heat the pears, pear and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
2. Run the mix through a mill or wire sieve.
3. Return the pear mush to the pan and add the butter, nutmeg, lemon juice, orange zest, lemon zest and sugar.
4. Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
5. Spoon the warm butter into canning jars.
6. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

Peach Butter

Ingredients:

• 4 1/2 pounds of ripe peaches, peeled, pitted and chopped
• 1/2 cup of orange juice
• 3 tbsp of lemon juice
• 3/4 tsp of unsalted butter
• 3 1/3 cups of sugar

Directions:

1. Heat the peaches and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
2. Run the mix through a mill or wire sieve. Return the peach mush to the pan and add the butter, lemon juice and sugar.
3. Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
4. Spoon the warm butter into canning jars.
5. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

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