When it comes to canning and preserving, you usually think about fruits like apples and berries, or maybe pickles and tomato sauces. The last thing that comes to mind, at least for me, are bananas. Bananas are super versatile and used in many different baking recipes.

***There is debate as to whether or not bananas are safe to water bath can or they must be pressure canned, however, from experience, I have water bath caned this jam three times in the past two year and have had no bad experiences. Do your research, and, as always, if there are any doubts as to whether or not something canned is safe to eat or not, don't do it. Food borne illness with preserved foods is very serious and not worth risking your health over.***

We usually have tons of bananas lying about the house...and I mean tons. Every trip to a store or market with Eamon ends up with a bunch of bananas. They are his favorite fruit (and honestly the only fruit he will willingly eat) and you cannot walk through any fruit aisle without him wanting to eat a banana, or two. Even though I love putting them in smoothies and adding them as a topping to a snack of peanut butter topped rice cake, three to four pounds of bananas are sometimes hard to go through in a one week period. They start to brown and thanks to a certain Pete the Cat book, Eamon will not touch them at this point.

In comes Monkey Butter.