Basil and banana jam
( MAKES about 2 cups )
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.
- 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.