Vanilla Banana Rum Butter

adminCanning & Preserving, Fruit, Recipe Box, Seasonal Eating: Winter
Vanilla Banana Rum Butter
Yields 8
This fruit butter is a delightful condiment for a special brunch as a spread for toast or croissants, filling for crepes or dolloped on top of yoghurt.
Write a review
Save Recipe
Print
Ingredients
  1. 1 vanilla bean
  2. 1 1/2 cups packed light brown sugar
  3. 4 lbs bananas, peeled and roughly chopped
  4. ¼ cup lemon juice
  5. ½ cup dark rum
Instructions
  1. Split the vanilla bean and scrape out the seeds. Place the seeds and pod in a large, wide pot. Add the bananas, brown sugar, lemon juice and rum and cook over medium-high heat. Stir frequently for about 30 minutes or until the fruit is quite broken down.
  2. Remove from heat. Discard the vanilla pod. Blend the banana mixture using a blender or food processor. Blend until completely smooth. Return the mixture to the pot and cook over low heat until a nice butter consistency is reached.
  3. Prepare a boiling water bath and heat the jars. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
  4. Ladle the banana mixture into hot jars, leaving ¼ inch headspace. Remove air bubbles, wipe the rims of the jars and seal.
  5. Process in a boiling water bath for 20 minutes for Calgary elevation.
Notes
  1. Serving suggestion - I think it be delicious spread as a layer in the bottom of pots for creme brulee then top your custard with banana slices sprinkled with sugar to be lightly torched.
Adapted from Tart and Sweet
Adapted from Tart and Sweet
https://www.poppyinnovations.ca/