Sometimes when life hands you aging bananas - you need to make - Monkey Butter! So many uses as a fruit topping, stirred into cake fillings, add over ice cream, stir into oatmeal or yoghurt! The one problem is that this cannot be canned for shelf stability - there is ONE safe recipe given by Ball that has banana and orange juice but, I have heard mixed reviews on its taste. I prefer making THIS with the intention of using quickly and keeping refrigerated.... Enjoy! Diane
Monkey Butter *not for canning 4 large bananas, well ripened, cut out any brown spots on banana. 1/4 cup toasted coconut flakes 20 oz can of pineapple tidbits with juice 2 cups sugar pinch of salt juice of half a lemon Peel your over-ripened bananas and cut out any brown spots, add to large pot along with all the other ingredients. Cook down on low for about an hour. This mixture can scorch so, keep the heat low and keep an eye, stirring often. Once the mixture has cooked down and thickened to your preference, pour into a heat safe container and let cool on your counter, store in fridge once cooled and use within 2 weeks. Remember - THIS RECIPE IS NOT SAFE TO CAN - THIS IS NOT A SHELF STABLE PRODUCT. Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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I created a new fruit butter that could double as a side on my Holiday table, a great fruit butter that is easily converted to a sauce for basting onto grilled foods too! Serve with turkey or even on leftover turkey sandwiches at the Holidays - YUM! ~Enjoy! Diane
Cranberry/Blueberry Fruit Butter 3 Fuji Apples, sliced thin - peels left on 1 (12 oz bag) Fresh Cranberries 1 cup apple juice 1 (pint) Blueberries (I used my home-canned ones in blueberry juice) 1/4 cup fresh orange juice 1 tsp vanilla bean paste or extract 3 cups sugar ____________ 2 tsp cinnamon * * 3 Tbs sweet cocoa * * Cook down the apples and cranberries in a large stock pot at a high heat in the apple juice for a good 10 minutes, add in all the remaining ingredients except for the cinnamon and cocoa powder. Let this cook down and thicken for a good 30-45 minutes, Use an immersion blender to blend your fruit butter smooth. Taste test at this point, if you like your sauce on the tart side then its ready for canning. **If you want to tone down the tart taste just a bit more, add in the cinnamon and coca powder. Waterbath can half-pints for 10 minutes or according to your altitude. Yield: Approx 5 half-pints/fruit butters have a shelf life of about 6 months in pantry. Recipe and Photos by: Diane Baker for Canning and Cooking at Home K This recipe is similar to my other peach fruit butter recipes but, this is finished off in a slowcooker - this makes a rather large batch - if you want to start smaller - try my Homemade Peach Butter (small batch) or my Peach Butter with a kiss of vanilla.
All are easy to make and taste great! ~Enjoy! Diane SlowCooker Peach Butter Ingredients: 8 Cups Chopped Peaches (approx 15 Med) 1/2 cup water 2 1/2 Cups sugar 2 1/2 Cups honey 1 small lemon, zested with juice added in (Approx 1 Tbs zest and 2 Tbs juice) 1/2 tsp vanilla bean paste Directions: Wash peaches in cold water to remove dirt and fuzz. Cut an 'X ' mark on the stem end of each peach. Blanch peaches in boiling water for about one minute. Plunge peaches in ice water and let set for two minutes. Peel away skins, slice and remove the pit. **If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches. Combine all in a stainless pot on stove top, cook down until peaches Are soft, blend with immersion blender, pour carefully into a Slowcooker To cook-down all day (or overnight) on LOW until it reaches the consistency You like, (Keep in mind, this can take some time - I like my butter to be firm enough to round up on a spoon and not runny) The last batch I made cooked down approx 12-14 hours. Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into slow-cooker. Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. Place lids and bands in warm (not boiling) water. Setup your area to process the butter. Ladle hot butter into hot jars, leaving ¼ inch head space. Remove any air bubbles. Wipe rim of jar to remove any food particles. Adjust two piece caps on jar and tighten finger tight. Process in a water bath canning pot for 10 minutes (or according to regs in your area) Remove and place on cloth towel in a draft free area. Do not move jars for 24 hours to allow for proper seal. Any jars that haven't sealed properly place in fridge for immediate use. Date and Label your jars, Peach Butter will keep up to one year in storage. Yield: Approx 5 pints Recipe & Photos by: Diane Baker Peaches From: Washington Fruit Commission . Step back! Hold the phone! THIS you need to make!! I love fruit butter (resembles un-gelled jam.) this Dark Cherry Fruit Butter is excellent! Its not a runny syrup or a super thick fruit butter like my Spiced Apple Butter but, great for spooning over oatmeal, swirling into ice cream, folding into baked goods, using as a sauce, and dripping over fresh scones. ~Enjoy! Diane
Sweet Cherry Fruit Butter Ingredients: 3.25 lbs Sweet Cherries, stemmed & pitted juice of one large lemon & zest 1 1/2 cups sugar 1/2 cup honey 1 Tbs cherry brandy, optional Yield: 5 half pints Directions: Wash, stem and pit the cherries - you'll need 3.25 lbs after pitting. Place the cherries and 1 1/2 cups sugar in a large pot. Bring to a light boil, stirring occasionally over Medium heat.. Reduce the heat so that the mixture simmers and let the mixture cook for 60 minutes, stirring every 10 minutes or so to prevent scorching. Prepare your waterbath canner and jars as the mixture cooks down. After an hour, the cherries will have released their juices and softened. The mixture will be reduced and a deep red wine color. Take the pot off the heat and puree until smooth with an immersion blender. When the mixture is velvety smooth, add in the honey, lemon juice and lemon zest. Return the pot to the stove and place over medium heat. The fruit butter will start sputtering once heated back up. Let it cook for another minute or so, until the butter is thick and spreadable (it will thicken and set more as it cools). At this point, stir in Cherry Brandy if using. Ladle the boiling hot fruit butter into hot, sterile jars, filling them to 1/4" head-space. Wipe the rims, and add a new lid, band and process in a boiling water-bath for 10 minuted or according to your local altitude. The fruit butter should keep, unopened, for at least 6 months in your pantry. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Cherries by: Northwest Cherries/Washington State Updated 6/6/16
I sense just a bit of "Spring" in the air!! (maybe its just my allergies - lol) It's time for me to revisit what 'jammie' creations from seasons past have thrived and which ones need tweaking. There are of course, my personal favorites and family favorites, I will list the "favorites" first below...these are the 'tried and true' and most requested. I hope you enjoy my recipe collection. Stay tuned as I will be adding new creations like Lavender/Lemon Jelly! ~Enjoy! Diane Family Favorites/Most Requested: Spiced Apple Butter: http://www.canningandcookingathome.com/dianes-blog/fall-is-in-the-air-spiced-apple-butter Caramel Apple Jam: http://www.canningandcookingathome.com/dianes-blog/caramel-apple-jam Peach Butter: http://www.canningandcookingathome.com/dianes-blog/homemade-peach-butter-small-batch Peach Jam: http://www.canningandcookingathome.com/dianes-blog/colorado-peach-jam-how-i-feel-for-jams Sweet Cherry Jam: http://www.canningandcookingathome.com/dianes-blog/sweet-cherry-jam Honorable Mentions: Pineapple Lime Coconut Rum Jam: http://www.canningandcookingathome.com/dianes-blog/pineapple-lime-with-coconut-rum-jam Sweet Blood Orange Jelly with Almond: http://www.canningandcookingathome.com/dianes-blog/sweet-blood-orange-jelly-with-almond Blood Orange Marmalade: http://www.canningandcookingathome.com/dianes-blog/blood-orange-marmalade Strawberry Orange Jam: http://www.canningandcookingathome.com/dianes-blog/garys-blue-ribbon-strawberry-orange-jam Plenty More to Share! Click on Jam below to go to that recipe... As always, use the 'search box' on my website to go to these other amazing canning and cooking at home creations! Apricot Vanilla Bean Jam Blueberry Lemon Jam Blueberry Orange Marmalade Blackberry Jam, seedless Spiced Fig Jam Spring time Strawberry Vanilla Jam JD's New Years Jam Pluot (Plum/Apricot) Jam Wild Plum Jam Blush Apple Almond Jelly Red Wine Jelly Watermelon Jelly *fridge only Sweet Corn Cob Jelly Blackberry/Raspberry Jam Raspberry Sauce/Coulis/Jam Sweet Cherry with Pineapple Jam Diane's Strawberry-Honey Jam Maple Bacon Jam *fridge only Lilac Jelly Root Beer Jelly |