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:
 7 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 c
sugar
3 Tbsp
lemon juice concentrate

Directions

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.

I did add more coconut and less sugar than recipe called for and that could of been why.
3
Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.