Banana Split Sauce in Jars
Yield 10 half pint jars
10 nice ripe bananas - no bruises
2 - 20 oz. cans crushed pineapple including juice
1/2 cup coconut
6 Tbs. lemon juice
1/2 tsp. almond extract (optional)
4 cups sugar (you can add another cup. I reserve this cup depending on how ripe and sweet the bananas are. You may or may not want to add it)
1 - 13 oz. jar maraschino cherries - juice reserved, cherries rinsed and cut in half
Prepare your jars and lids following proper canning procedures.
-Put all ingredients EXCEPT CHERRIES in a pot. Mash with potato masher while bringing to a boil. Reduce heat and simmer at a low boil for about 30- 40 minutes stirring frequently.
-While topping is cooking, reserve the cherry juice, rinse the cherries and cut them in half. Divide them equally among your jars. Add 2 Tbs of the reserved cherry juice to the bottom of each jar.
- Fill hot jars with hot banana split sauce leaving 1/2" headspace. Top with one more Tbs. of the cherry juice.
-Wipe rims and threads of your jars with a clean paper towel dipped in sterile water.
-Waterbath 15 minutes. Remove jars to a dry towel and let sit undisturbed for 24 hours before checking seals and removing rings for storage