Recipe: Banana Butter (3 recipes)

Posting 3 fairly different recipes -- not sure which particular kind you were looking for. Haven't tried any of these yet -- if you do, I'd love to hear a review. I don't recommend the paraffin method of sealing, but I'm just writing these as I found them.

Banana Butter #1

3 c. (1 to 1-1/2#) prepared fruit
6 1/2 c. (3-3/4#) sugar
1 bottle Certo
Juice of 1 lemon
1/4 t. butter

To prepare fruit, crush about 10 fully ripe bananas to a pulp. Squeeze and strain juice from 1 medium lemon. Measure sugar, prepared pulp, lemon juice and butter into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Pour quickly into jars. Store in refrigerator.
Makes about 10 glasses (6 oz. each).

Banana Butter #2

3-1/2# ripe bananas
3 c. sugar
1/2 c. lemon juice
1/2 c. finely chopped red maraschino cherries
1 t. butter or margarine

Thoroughly mash bananas. Measure 4 cups into 4- to 6-quart kettle. Add sugar, lemon juice, cherries, and butter. Mix well. Bring to a hard boil, stirring constantly. Reduce heat. Simmer gently, uncovered, 20 minutes, stirring often. Pour into hot jars, adjust lids. Store in refrigerator. Yield: 6 (1/2 pints).

Banana Butter #3

4 large bananas (about 2-1/2 to 3 cups mashed)
2 T. lemon juice
1 1/2 c. sugar
1/2 t. cinnamon
1/8 t. cloves

Peel bananas, cut into chunks and sprinkle with lemon juice. Mash in blender or electric mixer. Combine with sugar and spices in large saucepan. Bring to boil; simmer, stirring constantly for 15 minutes. Cool. Serve on toast, biscuits or English muffins. Store in covered container in refrigerator. It will keep several weeks. Makes about 2-1/2 cups.