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 (4)
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