This will keep in the fridge 5 days, you can store in the freezer or waterbath for longer storage. If waterbath canning, follow proper canning protocol. Headspace is 1/4 inch and process for 15 minutes, remove canner from heat, raise basket and let jars sit for 5 minutes before moving. Let sit undisturbed overnight. Check seals, remove bands, wipe down jars and label.
I have to tell you the texture of the Apple-Pear butter was like silk and the flavor AMAZING! I can't go back to store bought after making this.
***DISCLAIMER*** Another warning--this recipe isn't approved by NCHFP. I found a few recipes I liked in the 2012 Ball book and modified it, so proceed at your own risk.
I used what I had on hand...
5 c frozen pineapple chunks defrosted and drained
5 frozen bananas
1 c frozen pineapple juice concentrate
4 c moreno sugar
2 oranges juiced and zested
1 lemon juiced and zested
1/4 c lime juice
1/2 c flaked coconut
1/8 c Apple Cider Vinegar (ACV)
Prepare jars ans canner as per normal directions. Combine pineapple, banana, orange, lemon and pineapple juices. Mix really well. Bring to a boil stirring constantly. Boil for about 15 minutes.-keep stirring! Reduce heat, add sugar, mix well, keep stirring until sugar is dissolved (mixture should be slow boil). Once sugar is dissolved increase temp to a rapid boil. Boil hard,add coconut and lime juice, keep stirring. As mixture begins to thicken, use an immersion blender to puree or if you like it chunky use spoon or potato masher. Add the ACV. Keep stirring, as jam begins to thicken check the gel. I cooked mine until the volume had reduced by a good third. I skimmed the foam and when the gel was to my liking I ladled into sterilized hot jars, 1/4 in headspace, wipe rims, finger tight lid/ rings. Process for 15 in a rapid boil water bath. When time is up remove, the lid, turn of heat and let jars stand for 5 minutes. Remove jars to draft free area to cool, undisturbed overnight. Check seals, remove bands, wipe down jars and label.
As I stated in my original post I caramelized the sugars in my batch, with the use of frozen fruit, adding ACV and Moreno sugar (which does not have all the Molasses removed) so my Monkey batter is darker (amber/ orange) in color. The flavors are tropical but not as sharp. I do not like coconut but using the immersion blender, I don't really get the coconut texture but do get a hint of coconut. I added the ACV and additional citrus to drop the pH (for safety) and additional flavor. Should you choose not to can this you can store this in the fridge for a few weeks. Also using fresh pineapple and white sugar (and not cooking as long) will result in a brighter yellow jam. If you do an internet search, you can find variations with the addition of mango or rum. It can be called Island Ambrosia Jam or Drunken Monkey Butter. All I know is this is FANTASTIC over ice cream or swirled in yogurt. Even better by the spoonful!
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