Monkey Butter (a version of Banana Jam)

This is a really fun recipe. The Pina Colada fans in your life will go crazy for it. You may certainly use canned pineapple, and sweetened flaked coconut, but I prefer it with fresh pineapple and natural unsweetened coconut. No matter which route you go, with these 5 basic ingredients combined you just can't go wrong.

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 
• 1/4 cup bottled lemon juice 

> First prepare the canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. 

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.

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Monkey Butter is amazing on toast, but if you really want to get creative, use it as a crepe filling with - do I dare say it - Nutella. There goes my diet.

Might as well tell you now that it's lovely on pancakes, waffles and muffins too.

Add a couple spoonfuls to your morning yogurt smoothie.

Spoon it over ice cream, making a Banana "Jam" Split.

You can always just do like I do > grab a spoon and scoop out a dollop and pop it in your mouth. You'll wonder why it took you so long to discover how tasty preserved bananas can be.

Pineapple~Rum Preserves with Dates & Vanilla

[Adapted from "Mes Confitures" by Christine Ferber]

This recipe is a 2 step process. Mix all of the ingredients together the first day, let them sit overnight to macerate, and then cook the preserves the next day. Feel free to omit the rum and/or the vanilla...the preserves will still be delicious! For what it's worth, the alcohol cooks out of the rum.

Tasty on toast. Irresistible on ice cream. Perfect in pastries. Yummy with yogurt. 

Makes ~3 half pints

• 2 cups (about 1 pound) fresh pineapple, cut into chunks 
• 1/4 cup sliced pitted dates 
• 1 small lemon, zested and juiced
• 2 cups white sugar
• 1 vanilla bean*, split length-wise (optional)
• 2 TBS rum (optional)

Note: Prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. (Since you are macerating the fruit & sugar mixture overnight, you will want to wait until the next day to prepare the jars.)

1.) Place pineapple chunks in a large bowl, and add sliced dates, zest & juice of the lemon, sugar, the vanilla bean halves, and the rum. Stir together until well mixed, cover, then place the bowl in the refrigerator overnight. 

2.) The next day, pour this mixture into a heavy-bottomed non-reactive saucepan. (Don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.) 

3.) Bring to a boil over medium heat, stirring gently, and once boiling, cook for about 10 minutes or until the preserves are thickened to your liking. (You can crush the pineapple chunks with a potato masher if you want smaller pieces.) 

4.) Remove vanilla beans, rinse off and save for another use.

5.) Ladle into clean jars leaving 1/4" headspace, then run a plastic knife around the edges of the jar to remove any air bubbles.

6.) Wipe rims spotlessly clean. Place a sealing on the jar, and then screw on a band finger-tight.

7.) Process jars in a Boiling Water Bath for 15 minutes. After 15 minutes, turn off heat, remove lid from BWB kettle, and remove hot jars with jar tongs. Let warm jars sit on the counter for 24 hours undistrubed.

> 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.

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*When you are finished using the vanilla bean for the recipe, you can use it again! Rinse it off, let it dry and put it in a big jar full of white sugar. The result? Within a few days you will have Vanilla Sugar, which is something you can buy already made, but why would you when it's so easy to make it yourself? 

OR you can rinse off the vanilla bean and add it to a jar, and fill it with rum. Place the lid back on the jar, and within a few days, you'll have yummy vanilla-flavored rum!

Dried Apricot~Vanilla Conserve with Walnuts & Currants

     This recipe is a great weekend project, not requiring much time on either day. On Saturday morning, place dried apricot chunks into a bowl, cover with water, and set aside to soak for 24 hours. 

    The next morning, finish making your conserve in about an hour, start to finish. You can also take it one step further, by adding a bit of booze before sealing up the jars. Conserves are perfectly appropriate on toast, or where ever you would use jam or jelly, and it's also a nice way to jazz up a cheese platter. You can even use this conserve to baste meats while they're roasting in the oven. I better stop talking now so you can make some!

Makes ~8 half pints

• 3 cups dried apricots, quartered
• 1 lemon, zested and juiced
• 1 vanilla bean*
• 3 cups white sugar
• 1/4 cup coarsely chopped walnuts
• 1/4 cup currants (or raisins)
• 2 TBS Grand Marnier

Note: Prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. Since you are rehydrating the apricots overnight, you will want to wait until the next day to prepare the jars.

 1.) Place quartered apricots in a large bowl and cover with water. (Be sure there is enough room for the apricots to double or triple in size.) Set aside to soak overnight. 24 hours is best.

Note: The next day, prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. 

2.) Drain apricots, but save the soaking liquid.

3.) Add the apricots to a large, heavy-bottomed, non-reactive pan. Measure the soaking liquid and add it to the apricots. Add more water, so that you have a total of 6 cups of water in the pan with the 'cots.

4.) Add lemon zest & juice. (Don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

5.) Add vanilla bean*.

6.) Cook over medium heat, simmering constantly and stirring occasionally, for about 30 minutes or until apricots are soft. (You can crush the apricots with a potato masher if you want smaller pieces, or use an immersion blender if you want the preserves smoother.) You will want to taste the preserves once every 10 minutes, to decide when to remove the vanilla bean. Because vanilla beans vary a lot in size and flavor, the amount of time you need to cook it with the preserves varies greatly too.

7.) Add sugar and cook for 10 more minutes, or until desired thickness.

8.) Add walnuts and currants or raisins. If desired, add a splash of Grand Marnier for a "grown-up" boozy taste. 

9.) Ladle into clean jars, run a plastic knife around the edges to remove any air bubbles, and then wipe rims spotlessly clean with a damp paper towel.

10.) Place a sealing lid on the jar, and then screw a band onto jar fingertip-tight.

11.) Process for 10 minutes in a Boiling Water Bath then turn off heat.

12.) Turn kettle off and let jars rest in kettle for 5 more minutes.

13.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

14.) Let rest for 24 hours, then check for proper seal before storing.  

> 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, and within one month after opening. 

  *When you are finished using the vanilla bean for the recipe, you can use it again! Rinse it off, let it dry and put it in a big jar full of white sugar. The result? Within a few days you will have Vanilla Sugar, which is something you can buy already made, but why would you when it's so easy to make it yourself?

Step-by-step photos for making Dried Apricot~Vanilla Conserve

Dried Apricot~Vanilla Bean Preserves

   This recipe is a fun weekend project. Soak the dried apricots overnight. The next day, they apricots cook in their soaking liquid. After the preserves have thickened nicely, you can add nuts and raisins  or currants to this and make a chunky conserve.

--> If you want, you can use a food processor to chop the apricots, you can, but it's not really necessary. The 'cots will soften as they cook, and will break down a bit. Besides, many people like larger pieces of apricots in their preserves, which is what you'll get if you just quarter them.

Makes ~6 half pints

• 3 cups, dried apricots, quartered
• 1 lemon, zested and juiced
• 1/2 vanilla bean* 
• 3 cups white sugar

1.) Place dried quartered apricots in a large bowl, leaving enough room for apricots to double or triple in size. Cover 'cots with cold water. Set aside to soak overnight, for at least 24 hours.

Note: The next day, prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. 

2.) Combine all ingredients in a large, heavy-bottomed, non-reactive pan. Add the zest and juice of one whole lemon. (Don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

3.) Add one half  of a vanilla bean while cooking. I find that the vanilla bean can be removed after about 10 minutes. If you leave it in for the entire cooking time, the vanilla flavor will be very intense, but all vanilla beans vary, size-wise and flavor-wise, so I suggest you taste the mixture to decide for yourself.

4.) Cook mixture over medium heat, simmering constantly and stirring occasionally, for 20 minutes, or until 'cots are soft. If you left the 'cots whole, you'll want to use the immersion blender now to smooth out the preserves.

5.) Add sugar, stirring to dissolve, and then cook for about 10 more minutes, or until desired thickness is achieved.

5.) Ladle into clean jars leaving 1/4" headspace. Run a plastic knife around the edges to remove any air bubbles.

6.) Wipe rims spotlessly clean with a damp paper towel. Place a warm seal on the jar, and then screw on a band fingertip-tight.

7.) Process for 10 minutes in a Boiling Water Bath. 

8.) Turn kettle off and let jars rest in kettle for 5 more minutes.

9.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

10.) Let rest for 24 hours, then check for proper seal before storing.  

> 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, and within one month after opening. 

 *When you are finished using the vanilla bean for the recipe, you can use it again! Rinse it off, let it dry and put it in a big jar full of white sugar. The result? Within a few days you will have Vanilla Sugar, which is something you can buy already made, but why would you when it's so easy to make it yourself? 

Quince Paste (Membrillo)

     Quince Paste is a firm, slice-able fruit gel. It has a wonderful intense fruit flavor, with slightly floral qualities. It is also known as Membrillo or Quince Cheese in other parts of the world.

    Quince Paste is commonly served with breakfast breads. Sometimes it is soft enough it can be spread on the breads, but it is usually very thick. It can also be used to accompany roast meats and other savory dishes, with its rich sweet flavor complementing a range of foods, especially when eaten in contrast with something a bit salty. In Spain, quince paste & Manchego cheese is a very popular snack, with some people considering it the national dish of Spain.

     I pour my quince paste into greased aluminum molds while it's hot (and before it firms up). You can also just pour it into a square or rectangular greased pan and cut it into squares or shapes with a cookie cutter.

    Makes ~ 30 ounces (filled 10 - 3 oz molds)

• 6 large quince, washed & quartered (~ 5 pounds)
• 3 lemons, juiced
• 5-6 cups sugar
• vanilla bean (completely optional / non-traditional)
  

1.) Place quince quarters in a large pan or stockpot. Add enough water to barely cover the fruit. (Add the optional vanilla bean at this point, or even a piece of one.) Bring to a boil over medium heat, then reduce heat to a simmer and cook about an hour, or until very tender. (Keep an eye on them; you might need to add a little more water from time to time.) Turn off heat and let quince stand for several hours.

2.) Gently smash the quince quarters with a potato masher, then pour the entire mixture into a seive which is on top of another large pan or bowl, pressing to push the solids through, or run it through a food mill. (The peels, seeds and cores should remain in the seive or food mill.)

3.) Measure the puree back into a large heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice.) Add an equal amount of sugar, plus the lemon juice.

4.) Simmer over low heat for 20 minutes, stirring often to dissolve the sugar. You can increase the heat a little if you are going to be diligent about babysitting the pan and stirring the mixture often. It might take an hour or more for it to thicken completely. It will also become darker. You'll know it's ready to pour into your mold(s) or jars when you can scrape a spoon across the pan and see the bottom of the pan for a few seconds.

>>> I like to use an immersion blender to smooth out the puree once or twice during the last 15 minutes to ensure a satiny consistency.

5.) Ladle into molds, a prepared pan, or into clean sterile jars with lids, and put the quince paste into the refrigerator to "cure".  If you have poured all of the mixture into one pan, please cover it well. If using molds, let them sit overnight to firm up, then unmold them into other containers with tight-fitting lids. You might need to invert them and run hot water over them briefly to loosen them, as with aspic or gelatin molds.

The quince paste is best after 4 weeks, and will keep refrigerated for up to one year.

Link to Quince Paste article with step-by-step photos