Monkey Butter (Monkey Jam)
photo by Melissa H.
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
2 1/2 pints
ingredients
- 5 ripe bananas, no brown spots
- 1 (20 ounce) can crushed pineapple (with the juice)
- 3 cups sugar
- 3 tablespoons bottled lemon juice (to assure acidity)
- 1⁄4 cup shredded coconut (natural or sweetened)
- 1 pinch salt
directions
- Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
- Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
- If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
- Note: Product may turn a light pink hue.
Questions & Replies
Reviews
-
http://nchfp.uga.edu/how/can_02/fruit_puree.html Monkey butter is NOT shelf stable. Please refrigerate for safety reasons. Please check with the University of Georgia at the National Center for Home Food Preservation for the best food preservation recipes. Just because it can be placed in a jar, doesn't mean that it should be. Just because a lid seals doesn't mean that it is safe to consume.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!