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MONKEY BUTTER Recipe

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This recipe for MONKEY BUTTER, by , is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janece Chapman

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:
The original recipe for this Monkey Butter stated that the author preferred ground coconut over flaked coconut and that she purchased it at Winco in the bulk food section.

Well, we are lucky enough to have a Winco close by so I ran by and picked some up. I have never used ground coconut before and have just always used the flaked coconut. So if you haven’t seen ground coconut, here is what it looks like:It 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 It 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.

Monkey Butter Recipe - Banana, Coconut and Pineapple Jam! Crazy good on toast, english muffins or even ice cream!

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. Mmm……

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.bring to a boil, stirring constantly.It 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.

Monkey Butter Recipe - Banana, Coconut and Pineapple Jam! Crazy good on toast, english muffins or even ice cream!
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. Mmm……

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 mellow yellow color like this:– Whether or not you just cook this jam or use the 15 minute water bath process, this jam should be kept in the refrigerator or freezer***

 

 

 

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