3 1/2 pint jelly jars
What to do with all those leftover bananas? Why, make Monkey Jam of course!
|10||whole Bananas (peeled)|
|1||can (20 Oz. Size) Crushed Pineapple With Juice|
|3||cups White Sugar|
|3||Tablespoons Lemon Juice|
Peel and slice bananas. (I used some that I put in the freezer. I took them out and allowed them to thaw overnight on a paper towel. I used about 5 of them and 5 of my perfectly ripe bananas.) Combine all the ingredients in a large saucepan. Bring to a boil, stirring frequently and then reduce to a simmer. Cook until desired consistency is achieved. I cooked mine for about 20 minutes. Cook it longer if you want it thicker. I also used my potato masher to mash the ripe bananas. The frozen ones were mushy already and perfect for this recipe. Ladle hot jam into hot jars leaving about 1/2 inch head space. Remove air bubbles. Process 10 minutes in water bath. I used the half-pint jelly jars and got 3 jars out of this. Recipe from Learn to Preserve’s Monkey Butter.