It's UFO time again - this morning I opened the door to my freezer and out tumbled three packages, only two of which I could identify because I had the clarity of mind to write the contents on the wrapper. The third package...a total mystery. Feeling the contents, I thought they were brat sausages at first, but remembered distinctly looking through the freezer several weeks ago for some and not finding any. Chorizos perhaps? Nope. When I unwrapped the solid, slightly bent, brown items from the plastic bag they were hiding in, I laughed out loud: they were bananas!!
Frugal (read: cheap) as I am, I can't face throwing the bananas away so I throw them in the freezer instead. Within no time they're frozen solid. The skin will turn a dark brown hue but the flesh will stay golden yellow. These bananas work great for last minute banana bread, oatmeal cookies or anything else that benefits from bananas.
1/4 cup of bottled lemon juice
6 cups of sugar
6 oz of liquid pectin
Mash the bananas, add the lemon juice and the sugar and slowly bring up to a boil. (You may want to puree the mush with an immersion blender for a smooth consistency). Bring up to a rolling boil, where the bubbles will continue to surface even though you stir constantly, for an entire minute, then take the pan off the stove, stir in the pectin and put it back on the stove, stirring and boiling for another minute. The sauce will be rather thick and will burn easily, so keep that spoon going!
In the meantime, have your jars, lids and rings ready to go. Ladle the sauce in the jars, leave a 1/2 inch of headspace, adjust lids and rings and process in a hot boiling water canner for 10 minutes.
Once opened, refrigerate the jar. This quantity will make enough for 7 half pint jars.