Banana Butter with Pumpkin Pie Spice
If you want to add more gluten free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Banana Butter with Pumpkin Pie Spice might be a recipe you should try. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 95 calories, 0g of protein, and 0g of fat. This recipe serves 60. It will be a hit at your Thanksgiving event. 687 people were glad they tried this recipe. This recipe from Serious Eats requires bananas, powdered fruit pectin, granulated sugar, and lemon juice. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes about 2 hours. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Similar recipes are Banana Pumpkin Spice Muffins, Pumpkin Spice Banana Bread, and Pumpkin Spice Pancakes With Pumpkin Butter.
Servings: 60
Ingredients:
8 large very ripe bananas
1/2 teaspoon butter
6 cups granulated sugar
1/2 cup freshly squeezed lemon juice
1 (1.75-ounce) package regular powdered fruit pectin
1 tablespoon pumpkin pie spice
Equipment:
pot
sauce pan
frying pan
food processor
potato masher
blender
ladle
Cooking instruction summary:
Procedures 1 If you are going to preserve the butter, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use. 2 Mash the bananas thoroughly with a potato masher or in a food processor or blender. Measure exactly four cups of mashed fruit and transfer it to a heavy-bottomed medium saucepan. Add the lemon juice, pectin, and butter and stir to combine. Bring the mixture to a boil over high heat, stirring constantly. 3 Stir in sugar and pumpkin pie spice all at once. Return the mixture to a boil and boil hard for one minute. Remove the pot from the heat and allow it to cool for a couple of minutes. Skim any foam from the surface of the butter with a cold metal spoon. 4 Ladle the hot butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
Step by step:
1. 1
2. If you are going to preserve the butter, prepare the jars and lids: place six half-pint jars on a rack in a large pot.
3. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water.
4. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
5. 2
6. Mash the bananas thoroughly with a potato masher or in a food processor or blender. Measure exactly four cups of mashed fruit and transfer it to a heavy-bottomed medium saucepan.
7. Add the lemon juice, pectin, and butter and stir to combine. Bring the mixture to a boil over high heat, stirring constantly.
8. 3
9. Stir in sugar and pumpkin pie spice all at once. Return the mixture to a boil and boil hard for one minute.
10. Remove the pot from the heat and allow it to cool for a couple of minutes. Skim any foam from the surface of the butter with a cold metal spoon.
11. 4
12. Ladle the hot butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
13. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
14. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
Nutrition Information:
covered percent of daily need
