Monkey Butter Recipe 435 Recipes

THE BEST MONKEY BUTTER RECIPE

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 BUTTER RECIPE - (4.3/5)

Steps:

• Add all ingredients to a 3-quart pot/saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook until thick, stirring occasionally. (There should be almost no liquid left. This may take from 45 to 60 minutes.) Cool the monkey butter before filling and sealing in small glass jars, then refrigerate.

MONKEY BUTTER

Steps:

• 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. https://www.healthycanning.com/canning-bananas/ ***** (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.)

MONKEY BUTTER RECIPE - (4.5/5)

Steps:

• The original recipe stated that the author preferred ground coconut over flaked coconut and that she purchased it at Winco in the bulk food section. Well, we are lucky enough to have a Winco close by so I ran by and picked some up. I have never used ground coconut before and have just always used the flaked coconut. So if you haven't seen ground coconut, here is what it looks like:DSC_0807 It is much finer than the flake coconut. To start, peel and slice the bananas and then put them into a large pot. Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly. DSC_0811 After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly. I was worried that maybe the bananas were going to stay in huge slices but after cooking, they were reduced down into a jam texture. mmm...... When properly thickened, spoon the mixture into sterilized glass jars and let cool. At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long. Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes. Just a note that if you process the jam in this method, it will turn out to be a little pink instead of the mellow yellow color like this: Monkey Butter Recipe - Banana, Coconut and Pineapple Jam! Crazy good on toast, english muffins or even ice cream! │madefrompinterest.net Of course, I couldn't wait until this completely cooled before taking a taste and... Oh. My. Word. This is crazy good! Like monkeys swinging from the rafters good. Like Gorilla pounding on their chest good. Like...okay..I know...that's enough! Just a warning that it is on the sweet side, but crazy good. I'm thinkin' I'm putting this on PB&J's, english muffins and even over ice cream. I know that your family will go "Ape" over this Monkey Butter because This Pin Rocks! ***Update Jan 19, 2014 - Whether or not you just cook this jam or use the 15 minute water bath process, this jam should be kept in the refrigerator or freezer***

MONKEY BUTTER (MONKEY JAM)

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.