It's Banana Jam, but better...it's Monkey Butter!
Wednesday, May 18, 2011 at 7:15PM Thanks to Canning Across America,
for making this their photo of the week.
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Monkey Butter on a SMALL piece of toast - the "45 calories per slice" stuff
It's a tough time of the year for fresh fruit lovers in the Pacific Northwest. So many wonderful fruits are grown in Washington state, but nothing is quite ripe yet. Don't get me wrong; I've been busy as a bee in the kitchen cooking up a lot of tasty things with fresh local rhubarb. And herein lies the rub: rhubarb is not a fruit, it's a vegetable. Back to my "there's no fresh local fruit" quandary...
When you want to make delicious jams, jellies & preserves but the produce at the local Farmers Market is still limited, sometimes all it takes is a little ingenuity, and it doesn't have to break the bank!
Look no further than bananas. They are inexpensive per pound compared to most other fruits and they make incredibly rich jams. I like to combine perfectly-ripe bananas with fresh pineapple chunks, fresh lemon juice and shredded coconut. The results are a true tropical delight.
Reader Comments (8)
Wow, what a good idea! I would have never thought of banana jam, looks yummy : )
Thank you Emily!
Banana Jam isn't something I had ever thought of either until a couple years ago, when I made this for the first time.
Walking through the produce aisle can be pretty inspiring if I keep an open mind.
Glad you liked it...thanks for taking the time to post your comment :)
wow, wow, wow, what a treat...I prefer without the water bath process, its tastier not so ''cooked''...wow, wow, wow...
Marie ~
Sounds like you liked it a lot. That makes me happy.
I agree with you...it is pretty great BEFORE it's been processed!
B
This looks amazing! Don't tell my hubby but I am going to bake a banana dream cake and use this for the filling! I love banana's and pineapple together and I am guessing that its the pineapple the ups the acidity for safe water bath canning?
Yes Karly...the recipe also includes the juice of one lemon to up the acid. One lemon should yield about 3 tablespoons of juice, so you might want to plan accordingly if your lemon is small'ish or if you're using bottled lemon juice.
Banana Dream Cake with Monkey Butter filling? Where do I sign up for that??? WANT!
I love the fact that this uses banana! I always end up having them go bad but get tired of banana bread. This looks fantastic.
Christiane,
I'm glad you like it. I felt the same way. I would see bananas on sale and buy too many. You really should try making it; even if you don't preserve it. You could start out by making a smallish batch and putting it on pancakes or waffles.
Thanks for stopping by my blog ~
Brook