Instructions for quick Cinnamon Banana Butter Recipe
Wash jars and lids in hot soapy water and rinse. Place the jars in canner with a rack. Cover with water and bring to a boil. Sterilize the jars in boiling water for 10 minutes; keep warm until ready to use. Heat lids in a small saucepan of freshly boiled water; boil for 5 minutes. Set bands aside.
In large saucepan, stir bananas, lemon zest, lemon juice and pectin until pectin dissolves; bring to boil over medium heat, stirring constantly. Stir in sugar; bring to full rolling boil, stirring constantly. Remove from heat; stir in vanilla and cinnamon.
Immediately ladle jam into six 1-cup (250 mL) sterilized jars, leaving 1/2-inch headspace. Release air bubbles with a non-metallic utensil and wipe jar rims with a clean paper towel. Center the hot lids on the clean rims and screw on the bands until resistance is met, then increase to fingertip tight.
Return the filled jars to the canner and ensure that jars are covered with at least 1 to 2 inches of water. Cover the canner and bring to a full boil; process the jars for 10 minutes.
After processing, remove the lid from the canner, wait for 5 minutes and lift out the jars. Place on a cooling rack or a flat surface lined with a towel. Let cool undisturbed for 24 hours. Do not retighten the lids. (While the jars cool, you will hear popping sounds. That indicates that the seal has formed; the lid has curved downward.) Remove the screw bands, dry them and the jars as necessary. Set screw bands aside for another use or loosely reapply them on the jars. If the jars fail to seal, refrigerate and consume within 1 week.