Monkey Butter

Cook time: 30 Min
Prep time: 15 Min
Serves: 7 or 8 jelly jars – half pints


5 md size perfectly ripe bananas (no brown spots)
20 oz whole can of crushed pineapple, do not drain
1/2 c coconut, shredded or flaked or ground
3 1/2 c sugar
3 Tbsp lemon juice concentrate
1 box pectin (optional)


1. Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
2. I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn’t take long for mine maybe 10 – 12 minutes or so cooking including the boiling point.
3. Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.

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