Serves 6
90 min
Banana Butter with Pumpkin Pie Spice
Recipe GLPR195d636f323d98
A smooth and creamy fruit butter made from very ripe bananas, brightened with fresh lemon juice and warmly spiced with pumpkin pie spice. This rich spread works beautifully on toast, pancakes, or stirred into yogurt. The natural pectin and sugar create a luscious, spreadable consistency perfect for autumn gatherings.
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Ingredients
8 large very ripe bananas, peeled and mashed
1/2 cup freshly squeezed lemon juice
1 package (1.75 ounces) regular powdered fruit pectin
1/2 teaspoon butter
6 cups granulated sugar
1 tablespoon pumpkin pie spice
Directions
Peel the bananas and mash them thoroughly in a large, heavy-bottomed pot until you reach a consistent paste. You should have approximately 3 cups of mashed banana.
Add the freshly squeezed lemon juice to the mashed bananas and stir well to combine and prevent browning.
Stir in the powdered fruit pectin until fully dissolved and no lumps remain.
Add the pumpkin pie spice and stir thoroughly to distribute the spices evenly throughout the mixture.
Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently to prevent sticking and burning on the bottom.
Once boiling, stir in the entire 6 cups of granulated sugar and the butter, stirring constantly until the sugar dissolves completely.
Return to a full rolling boil and maintain it for 1 minute, stirring constantly. The mixture should thicken as it cooks.
Remove from heat and let cool for 5 minutes, skimming any foam from the surface if desired.
Pour the banana butter into sterilized jars and allow to set at room temperature for 24 hours before serving or refrigerating. Store in the refrigerator.
