Monkey Jam

I finally found a way to use up all those bananas I have in my freezer.
This is a tropical tasting jam, I haven’t tasted anything like it.
If you like Pina Coladas,  you are going to love this.

I got the recipe from here.

If canning intimidates you, then don’t process it.
Some of us, mainly the hubster likes it better unprocessed.
He loves it on toast and bagels.
If you go the unprocessed route, let everyone know that it needs to be refrigerated.

So I was thinking, I would give away one of these jars as a prize.
You will love it!
There is only a few things you should know.
I cant deliver outside the US.
If you make a comment on my site with a e-mail or some way I can contact you to get a address that would be good.
I will randomly pick some one in the next couple of weeks.

Deadline is 5/16/12.

Monkey Jam
10 bananas

20 oz can of crushed pineapple
with juice
1/4 cup coconut
3 cups of white sugar
3 tablespoon lemon juice

Directions

Peel and slice bananas. I used some that I put in the freezer. I took them out and allowed them to thaw.  I used about five of them and five 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.
If you are unsure about canning click here.

It is a more indepth informational website.

I know this is a no brainer, but any jars that don’t seal should be kept in the refrigerator.

How do you know they are sealed?
Wait for that wonderful ping sound it makes.
It truly is a wonderful thing.

Peace be with you,

Veronica