Monkey Banana Jam Recipe

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Monkey Banana Jam

Amy Freeman


I'm always looking for ideas for canning. I ran across this recipe on allrecipes. Great way to use up over ripe bananas!

★★★★★ 1 vote


2 lb
perfectly ripe bananas (no brown spots)
2 c
fresh pineapple chunks (or 2 20oz cans drained)
2 c
white sugar (1 cup less if using sweetened-flaked coconut or canned sweetened pineapple)
lemon, zest and juice
1/2 c
flaked coconut, any kind (natural or sweetened) (optional)


1Peel and slice bananas, and add all ingredients together in a large preserving pan. Bring to a boil, stirring often, and then reduce to a simmer for the next 15 minutes. (Cook until might take several more minutes, or it might take as few as 10 minutes.)
2While the mixture is simmering, use a potato masher, or large sturdy slotted spoon, to periodically mash the fruit down, between bouts of stirring to prevent any preserves from sticking
3Once desired thickness has been achieved, spoon mixture immediately into hot sterilized jars. Look for any air bubbles in the jars of Monkey Butter and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean and sealing
4Process for 15 minutes in a Boiling Water Bath.

About this Recipe

Course/Dish: Jams & Jellies