I can't answer your second question but crock pot apple butter (no lid) is how I make apple butter, never tried banana butter...but it does sound tasty. I only fill the crock a little over 3/4 full and don't cover, on low setting. I do leave it on the counter away from anything it might (but never has) splatter on. I also only use honey, cinnamon & nutmeg to flavor to taste. I guess if you used a sweet apple you might be able to get away without using a sweetener. I don't know why you would add pectin, it naturally thickens as it cooks down.

I'm sorry. I need to be clear. Of cours I always know what I'm talking about! :)

I am asking two different questions. I make my apple butter with a mix of apples, molasses, cinnamon, ginger, cloves, and nutmeg. I am only worried about messing up my crockpot.

I make banana butter on the stove top. I was just wondering how to make it sugar-free or very low sugar.

Thanks,
G.

I'd be concerned about dropping the sugar from the bannana version.

Apples are naturally acidic, so, even by lowering the sugar content, they preserve. Bananas, on the other hand, are low acid. Seems to me if you cooked them down with no, or very little, sugar, what you would get is a short-lived banana puree.

I've never even heard of banana butter before (although it sounds great), so I could be 180 degrees off on this.

How about posting the actual banana butter recipe?

This is the recipe I use minus the fruit fresh.

Banana Jam

4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH or Fruit Fresh Fruit Protector (optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl

MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.

STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

thank you for this recipe - it sounds so good and very different. From the addition of the lemon juice, I'd say your acidity question is fine, but I'm not sure you're going to get the consistency you want when you eliminate the sugar. Isn't there one of the artificials, splenda? that uses bulk-to-bulk substitutions? That might be your best bet.

Long simmering in a crock pot can get messy if the cover is left off. It tends to blow big thick bubbles that pop once at the surface and spatters everywhere. I use a spatter screen which is just a round device that has a piece of stainless steel screening in it. Moisture can pass right through, but most all of the solids will not go beyond that screen. I also use the same thing to keep tomato sauces from going everywhere when they start to simmer. As another precaution, you could line the top edge of the metal part of the crock pot with aluminium foil, and fold it over the side once the crock is inserted. It can help a little.

Splenda comes in two types, the small granulated (very concentrated) packets, or the 'fluffed up' version which is in bigger bags. The latter is cup for cup the same as sugar in measuring. It doesn't weigh the same, so never weigh it. The smaller packets are usually equivilent to a teaspoon of sugar. I use he concentrated packets when I want a lot of sweetness and not a lot of foam, which tends to happen when you pour in a lot of the fluffed up type.

To assist in thickening without addded sugar, sugest that te Pomona pectin be used. It tends to set up without any concern as to the amount of sugar (if any) you use.

Hi, haven't tried banana butter, but it sounds delicious. I made banana jam twice two years ago. I lived in the Caribbean on a sailboat for a while and got fond of banana jam there. I invented the recipe so it isn't officially 'safe.' I added acid, so I don't know why there would be a problem, though. Mine worked out well and kept for a long time. I didn't use fruit fresh or anything like that, and it did darken over time, but tasted the same. I have this note in my recipe file: 'We should leave 1/2" of free space at the top as the jam expands as it cooks.' I don't use recipes putting in more sugar than fruit, I wouldn't want to eat that. Don't know if this is low sugar enough for you, I never use Splenda so no advice on that. This seemed adequately sweet to me. Now I would make it with Pomona pectin.

Banana Jam

8 c mashed bananas
3 c sugar
7tbs lime (lemon) juice
1/2 package Ball low sugar pectin mix

Marcia