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Tuesday, June 23, 2015

Monkey Butter...

9:00 am - 60 degrees - light breeze...

I had never heard of Monkey Butter until I ran across it on Pinterest.  The name alone caught my attention and sounded delicious – bananas, pineapples and coconut - yum!  So I decided to give it a try.

Wow!  This was the easiest freezer jam I’ve ever made and it is soooo gooood!!! 

Although this delicious recipe is called Monkey Butter, it’s actually a jam (freezer jam since long-term shelf canning is not recommended).  Store it in the freezer (up to a year) until you want to use it, then you store it in the fridge (up to 4-6 weeks). 

There are so many uses for this yummy Monkey Butter... put it on toast, biscuits, scones, waffles, pancakes, crepes, ice cream, cake filling, etc!  Another great thing about this recipe is that the ingredients are, for the most part, available year-round – that means you can make it any time of the year!


 ~ Monkey Butter ~
5 medium-size ripe bananas (no brown spots)
20 oz. can crushed pineapple (with pineapple juice)
1/4 cup small shredded coconut (or ground if you can find it)
3 cups white sugar
3 Tbsp bottled lemon juice (to assure acidity)
6-8 half pint sterilized jars

1. In a large pot, add the peeled and sliced bananas, crushed pineapple (pineapple juice and all), coconut, sugar and lemon juice.  Bring to a boil, stirring constantly.


2. After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly.  {Note: if you feel it is too chunky, you can use a potato masher while stirring to get some of the lumps out.}

3. When the Monkey Butter has reduced to a nice thick jam it’s ready to can.  Set out your sterilized jars and fill them using a wide mouthed funnel to within half an inch of the rim.  Put the lids on and let cool.

4. Once the jars have completely cooled you can either place them in the fridge (4-6 weeks) or put them in the freezer.  {Note: Don’t forget to write on the lid or make a label stating what it is and the date you made it.}


{Note: If you are not a fan of coconut, you can substitute it for mangos!}

{Note:  Some websites say that you can put the jars of Monkey Butter into a 10-15 minute water bath for long term canning.    But according to the National Center for Home Food Preservation “There are no home canning recommendations available for fruit purees using bananas, coconut, mango, ….”  So just to play it safe, and since Monkey Butter contains both bananas and coconut, I would not recommend canning Monkey Butter for any long term shelf life canning.  However, it can go into the freezer for up to a year or the refrigerator anywhere from 4-6 weeks.}

-- Enjoy!

1 comment:

  1. Bananas, Pineapples and Coconut! How could you go wrong?! This looks amazing!!!

    ReplyDelete

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