Pina Colada Meets Monkey Butter

A while back while I was visiting Kris Watson's blog, Simply Living,  and I came across a post of hers about Monkey Butter. I had never heard of it, but I am curious and have a wide palate so I ventured to the link she provided at Learn to Preserve,  and found this recipe. Now, I have to tell you that I love bananas, pineapple and coconut and if you like Pina Coladas, than this version of jam is for you. It is a nice change to have on your shelf when all you are staring at are various versions of red and purple jams on the shelf. This is bright and cheerful. It will be great on toast for a nice change, as an ice cream topping, or on pancakes. I thought 3 cups of sugar might be too much, but after the flavors had blended, it was just about right. Enjoy!

Here's the recipe from Learn to Preserve.

MONKEY BUTTER

Makes ~ 2-3 pints, or ~ 5 half pints

2 lbs medium-size perfectly ripe bananas (about 5, with no brown spots)
2 cups fresh pineapple chunks (or 20 oz. can)
1/4 cup of flaked coconut, any kind (natural or sweetened)
3 cups of white sugar 
1 fresh lemon, zested  & juiced

1.) Peel and slice bananas, then put banana slices, along with remaining ingredients in a large preserving pan.
2.) Bring to a boil, stirring often, and then reduce to a simmer for the next 10 minutes.
3.) Cook until thick, which may take as few as 10 minutes; but it may take as many as 20 minutes or more. (Water content varies in bananas and pineapple.)
4.) While the mixture is simmering, use a potato masher, or large sturdy slotted spoon, to periodically mash the fruit down, between bouts of stirring to prevent any preserves from sticking.
5.) Ladle jam into clean hot jars, leaving 1/4" headspace.
6.) Using a chopstick or plastic knife, pop any air bubbles you might see in the Monkey Butter.
7.) Wipe rims spotlessly clean and place a sealing lid on top the jar. Next, screw a band onto the jar until it's "finger-tight".
8.) Process jars in a Boiling Water Bath for 10 minutes (half pints) and 15 minutes (pints).
> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.