This is a great way to use up overripe bananas and a glut of basil. Try it on toasted ciabatta, topped with grilled bacon. It is also good on scones with whipped cream.
|1 kg||Banana, ripe (Main)|
|1||Lemon, juice and finely grated rind|
|20 g||Basil leaves, about 1 cup lightly packed, thinly sliced (Main)|
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- Peel and roughly chop the bananas. Place in a medium saucepan along with the lemon rind and juice.
- Stir in the sugar, bring to the boil then reduce the heat and simmer for about 15 minutes, stirring occasionally.
- When the jam begins to thicken, stir in the basil and simmer for another 10 minutes or until the leaves are tender.
- Pour into hot, sterilised jars and seal.