Monkeybuttermonkeyjam Recipes

MONKEY BUTTER (MONKEY JAM)

Monkey Butter (Monkey Jam) image

Tropical tasting jam that has many wonderful uses...fill crepes or cakes, top on toast, eat right out of the jar... Processing time not included. From American Prepper's Network.

Provided by gailanng

Categories Pineapple

Time 25m

Yield 2 1/2 pints

Number Of Ingredients 6

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

Steps:

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.

THE BEST MONKEY BUTTER RECIPE

The BEST Monkey Butter Recipe image

This five ingredient monkey butter is so easy to make and tastes sooooooooo good.

Provided by Debbie Chapman

Time 25m

Number Of Ingredients 5

Ingredients

4 perfectly ripe bananas (no spots)
14 oz can of crushed pineapple (with the juice)
2 cups white sugar
3 Tablespoons unsweetened ground coconut (I used "macaroon" coconut)
3 Tablespoons lemon juice (from a bottle)

Steps:

Chop the banana into thin slices.
Combine all of the ingredients in a large nonstick pan.
Bring to a rolling boil, stirring often.
Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
Serve warm over ice cream or on toast, pancakes or waffles.
Can be stored in the fridge for 4 to 6 weeks.

MONKEY BANANA JAM

Monkey Banana Jam image

This is a family favorite. It's very good on toast, especially beer-bread toast. (Recipes available from this site.) Try it with peanut butter for a great sandwich. You can also use it to top ice cream. It's popular with banana-lovers young and old. This can be frozen, but it will darken. As written, it's fine, but you can experiment with spices too. Cinnamon, nutmeg, ginger, lemon/orange peel are all good candidates. Pick one or two for variety.

Provided by Karen Wagner

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 3h5m

Yield 36

Number Of Ingredients 6

Ingredients

3 cups white sugar
1 cup water
6 tablespoons fresh lemon juice
3 ½ cups mashed banana
1 tablespoon whole cloves
6 half pint canning jars with lids and rings

Steps:

Combine the sugar and water in a saucepan; bring to a boil, and boil for 10 minutes. Stir in the lemon juice, mashed banana, and cloves. Reduce heat to low; simmer, stirring frequently, until the mixture thickens, about 45 minutes. Strain to remove cloves.
Divide the jam between the jars, screw on lids, and refrigerate.

Nutrition Facts : Calories 85.1 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 19.4 g

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