Monkey Butter Recipes

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.)

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.

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.