We got 8 half pint jars from this batch.
5 ripe bananas, no brown spots
1 20oz can of crushed pineapples with the juice
3 cups of sugar
3 tbsp of lemon juice
1/4 cup of coconut
Slice your bananas into a med/lg stainless steel pot. Add all other ingredients and bring to a boil over
medium heat stirring often. Continue stirring and mashing your fruit to get the consistency you like. Cook until thick.
Pour into freezer containers and let stand 30 minutes to cool. Refrigerate up to 3 weeks or store in freezer for up to one year.
I do not recommend canning this recipe but if you choose to do so:
Ladle hot jam into sterilized jars. Place your lid and rings on finger tight and process in a water bath for 15 minutes.
Leave on counter to cool for 24 hours and store in a cool, dark room.
There has been some questions as to whether or not Monkey Butter was safe to can. I can't say that it is because it's not a tested recipe but I do know that Ball Fresh Preserving has recipes containing bananas, pineapples and coconut in various ways and since these are the main ingredients in this recipe I see no reason why it would not be safe to can. I would not recommend making it too thick if you choose to can it. My recommendation would be to freeze it.
Here's a link to one recipe containing bananas: http://www.freshpreserving.com/recipes/fruity-banana-chutney
They have one called Ambrosia Conserve with Pineapples and Coconut on page 31 of the Ball Blue Book.
Hope you enjoy eating this as much as we did making it...