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MONKEY BUTTER (JAM) Recipe

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This recipe for MONKEY BUTTER (JAM) is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple – not drained
1/4 cup coconut
3 cups of white sugar
3 Tbsp bottled lemon juice
Directions:
Directions:
Peel and slice the bananas and put in a large pot. Add the remaining ingredients put on the stove, bring to a boil stirring constantly.

After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly. I was worried that maybe the bananas were going to stay in huge slices but after cooking, they were reduced down into a jam texture.

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.

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 the jam in this method, it will turn out to be a little pink instead of the mellow yellow color like this:
Jam needs to be kept in the refrigerator.

 

 

 

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