Instructions: Mash bananas thoroughly. Measure 4 cups into a 6- or 8-quart saucepot. Stir in the lemon juice and fruit protector, if desired.

Measure sugar into a separate bowl. (Scrape a spatula across the measuring cup to level the sugar for an exact measure.) Stir pectin into the fruit in the saucepot. Add margarine. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in all of the sugar.

Return to a full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from the heat. Skim off any foam with a metal spoon. Ladle into hot jars. Cover, let cool and refrigerate.

This recipe yields about 8 1/3 cups or 8 (1-cup) jars.

Serving idea: Make an easy "banana split by serving as a topping for ice cream. A natural with peanut butter on a sandwich.

Yield: 8 one-cup jars

NOTES : Recipe from Jam & Jelly Times by Sure-Jell, spring 1995, and as published in the Columbus Dispatch, 07-26-2000.

This recipe was adapted to conform to canning instructions by the U.S. Department of Agriculture.

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