|Recipe : Entry # 7968|
|Jennifer Robinson Tijsma|
|Monkey (banana) Butter|
|Sand Mountain EC|
|5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple – not drained
1/4 cup ground coconut
3 cups of white sugar
3 Tbsp bottled lemon juice.
|Ground coconut is much finer than the flake coconut.
To start, peel and slice the bananas and then put them into a large pot. Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly.
After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly.
When properly thickened, spoon the mixture into sterilized glass jars and let cool.
At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long.
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. 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.