“Homemade Monkey Butter is a delightful tropical spread that combines the sweetness of ripe bananas with the tanginess of pineapple and a hint of coconut, creating a jam-like consistency that is both unique and irresistible. This luscious concoction is perfect for spreading on toast, swirling into yogurt, or even dolloping onto pancakes. The combination of flavors will transport your taste buds to a tropical paradise, making it a wonderful addition to your breakfast or snack repertoire.”
Ingredients:
- 5 ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, undrained
- 1/4 cup shredded coconut
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
- Prepare the Fruit:
- Slice the bananas and set aside.
- Combine Ingredients:
- In a large pot, combine the bananas, crushed pineapple (with juice), shredded coconut, granulated sugar, lemon juice, and ground cinnamon (if using).
- Cook the Mixture:
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to medium-low and let it simmer for about 30-45 minutes, stirring occasionally. The mixture should thicken and become glossy.
- Check for Thickness:
- The mixture is ready when it reaches a jam-like consistency. To test, place a small spoonful on a cold plate and let it cool for a minute. If it thickens and holds its shape, it’s done.
- Jar the Monkey Butter:
- Carefully ladle the hot monkey butter into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth, then place the lids and rings on.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove the jars from the water bath and let them cool completely on a towel-lined counter. You should hear the lids pop as they seal.
- Store and Enjoy:
- Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed. Store sealed jars in a cool, dark place for up to a year. Refrigerate any opened jars and use within a few weeks.
