Navigate / search

Monkey (banana) Butter

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Recipe Theme August: Canning
Servings
people
Ingredients
  • 5 medium-size vegetable shortening (I use Crisco)
  • 20 oz. SHORTENING [CRISCO, SNOWDRIFT, ETC.]
  • 1/4 cup UNSIFTED PLAIN FLOUR
  • 3 cups self rising flour (sifted) 1 stick unsalted sweet cream butter (frozen) 2 Tbs. cultured buttermilk blend 1/2 cup water 1 egg ( beaten for egg wash)
  • 3 Tbsp DRY YEAST
Course Desserts
Recipe Theme August: Canning
Servings
people
Ingredients
  • 5 medium-size vegetable shortening (I use Crisco)
  • 20 oz. SHORTENING [CRISCO, SNOWDRIFT, ETC.]
  • 1/4 cup UNSIFTED PLAIN FLOUR
  • 3 cups self rising flour (sifted) 1 stick unsalted sweet cream butter (frozen) 2 Tbs. cultured buttermilk blend 1/2 cup water 1 egg ( beaten for egg wash)
  • 3 Tbsp DRY YEAST
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Ground coconut is much finer than the flake coconut
  2. To start, peel and slice the bananas and then put them into a large pot
  3. Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly
  4. After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly
  5. When properly thickened, spoon the mixture into sterilized glass jars and let cool
  6. At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks
  7. The lemon juice in the recipe will keep the bananas fresh
  8. But once your family tries it, it might not last that long
  9. Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes
  10. Just a note that if you process your Monkey Butter in this method, it will turn out to be a little pink instead of the yellow color
Share this Recipe
 
Powered by WP Ultimate Recipe