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| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 10 whole Bananas (peeled)
- 1 can (20 Oz. Size) Crushed Pineapple With Juice
- ¼ cups Coconut
- 3 cups White Sugar
- 3 Tablespoons Lemon Juice
Preparation Instructions
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.
