Monkey Butter

Kim Biegacki Recipe

By Kim Biegacki pistachyoo

Well by now, it is clear I have fallen in love with canning and when I happened upon this recipe I just had to try it out. It sounded delish and easy enough to make that I couldn't go wrong. Not only will this be wonderful as a spread on toast but I think it would be wonderful as a filling for a yummy cake or on top of some waffles or pancakes. Yumm

Source:americanpreppersnetwork.com


Recipe Rating:
 10 Ratings
Serves:
7 or 8 jelly jars - half pints
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

5 medium
size perfectly ripe bananas (no brown spots)
20 oz
whole can of crushed pineapple, do not drain
1/2 c
coconut, shredded or flaked or ground
3 1/2 c
sugar
3 Tbsp
lemon juice concentrate
1 box
pectin (optional)
Kitchen Crew

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Directions Step-By-Step

1
Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
2
I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point.
3
Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.
4
Here is FDA link to the level of PH/acidity in vegetables and fruits. www.foodscience.caes.uga.ed...
***** (IF YOU ARE UNSURE ABOUT CANNING THIS RECIPE, PUT YOUR JARS IN THE REFRIGERATOR AND ALSO PRESSURE CAN TILL I CAN FIND A DEFINITE ANSWER FOR YOU ALL.)

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy