Monkey Butter Recipe 435

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MONKEY BUTTER (MONKEY JAM)



Monkey Butter (Monkey Jam) image

Tropical tasting jam that has many wonderful uses...fill crepes or cakes, top on toast, eat right out of the jar... Processing time not included. From American Prepper's Network.

Provided by gailanng

Categories     Pineapple

Time 25m

Yield 2 1/2 pints

Number Of Ingredients 6

5 ripe bananas, no brown spots
1 (20 ounce) can crushed pineapple (with the juice)
3 cups sugar
3 tablespoons bottled lemon juice (to assure acidity)
1/4 cup shredded coconut (natural or sweetened)
1 pinch salt

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.

THE BEST MONKEY BUTTER RECIPE



The BEST Monkey Butter Recipe image

This five ingredient monkey butter is so easy to make and tastes sooooooooo good.

Provided by Debbie Chapman

Time 25m

Number Of Ingredients 5

4 perfectly ripe bananas (no spots)
14 oz can of crushed pineapple (with the juice)
2 cups white sugar
3 Tablespoons unsweetened ground coconut (I used "macaroon" coconut)
3 Tablespoons lemon juice (from a bottle)

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



Monkey Butter image

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...

Provided by Kimberly Biegacki

Categories     Jams & Jellies

Time 45m

Number Of Ingredients 6

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 1/2 c sugar
3 Tbsp lemon juice concentrate
1 box pectin (optional)

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 BREAD I



Monkey Bread I image

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Provided by LuAnn Connolly

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h

Yield 15

Number Of Ingredients 7

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  • Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  • In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g

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