Best Spiced Monkey Jam Recipes

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MONKEY BANANA JAM



Monkey Banana Jam image

This is a family favorite. It's very good on toast, especially beer-bread toast. (Recipes available from this site.) Try it with peanut butter for a great sandwich. You can also use it to top ice cream. It's popular with banana-lovers young and old. This can be frozen, but it will darken. As written, it's fine, but you can experiment with spices too. Cinnamon, nutmeg, ginger, lemon/orange peel are all good candidates. Pick one or two for variety.

Provided by Karen Wagner

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 3h5m

Yield 36

Number Of Ingredients 6

3 cups white sugar
1 cup water
6 tablespoons fresh lemon juice
3 ½ cups mashed banana
1 tablespoon whole cloves
6 half pint canning jars with lids and rings

Steps:

  • Combine the sugar and water in a saucepan; bring to a boil, and boil for 10 minutes. Stir in the lemon juice, mashed banana, and cloves. Reduce heat to low; simmer, stirring frequently, until the mixture thickens, about 45 minutes. Strain to remove cloves.
  • Divide the jam between the jars, screw on lids, and refrigerate.

Nutrition Facts : Calories 85.1 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 19.4 g

MONKEY BUTTER (MONKEY JAM)



Monkey Butter (Monkey Jam) image

Tropical tasting jam that has many wonderful uses...fill crepes or cakes, top on toast, eat right out of the jar... Processing time not included. From American Prepper's Network.

Provided by gailanng

Categories     Pineapple

Time 25m

Yield 2 1/2 pints

Number Of Ingredients 6

5 ripe bananas, no brown spots
1 (20 ounce) can crushed pineapple (with the juice)
3 cups sugar
3 tablespoons bottled lemon juice (to assure acidity)
1/4 cup shredded coconut (natural or sweetened)
1 pinch salt

Steps:

  • Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
  • Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
  • If jar 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.
  • Note: Product may turn a light pink hue.

DRUNKEN MONKEY BANANA RUM JAM



Drunken Monkey Banana Rum Jam image

Drunken monkey banana rum jam features sugared bananas, a splash of rum, and a dash of lemon for a jam that is so good, it makes anything you put it on taste just like dessert. Your toast, pancakes and even your ice cream won't be able to get enough of this adventurous topping!

Provided by Meaghan @ 4 Sons R Us

Categories     Appetizer     Breakfast     Brunch     Condiment

Time 40m

Number Of Ingredients 8

3 large (overly ripe bananas)
2 tbsp lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup water
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp rum (or rum extract)

Steps:

  • Peel the bananas and place them in a medium sized bowl. Use a fork to roughly 'chop' them up. Drizzle the lemon juice over them, and set the bowl aside.
  • Add the water to a medium-large sized skillet over medium-high heat. Add in the sugar, whisking consistently to dissolve, and bring the sugar water to a low boil.
  • Whisk in the bananas, vanilla, cinnamon, and rum.
  • Reduce to low heat, and allow the mixture to gently simmer for about 30 minutes, stirring occasionally, and mashing up the bananas as it cooks.
  • The syrup will thicken up nicely as it cooks, up until it easily coats the back of a spoon. At this point, transfer the syrup into glass mason jars and refrigerate. The mixture will continue to thicken as it cools. Spread it over toast, a generous dollop over a stack of pancakes, or over several scoops of vanilla ice cream.

Nutrition Facts : Calories 123 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

CHRISTMAS JAM



Christmas Jam image

I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. -Jo Talvacchia, Lanoka Harbor, New Jersey

Provided by Taste of Home

Time 35m

Yield about 14 half-pints.

Number Of Ingredients 4

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

SPICED PEAR JAM



Spiced Pear Jam image

A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon

Provided by Taste of Home

Time 1h50m

Yield 6 half-pints.

Number Of Ingredients 4

8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

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