What to do with the Glut.
As I have previously mentioned it never rains it pours when it comes to fruit harvest, one minute you can be paying $2 for a single passionfruit, the next you’re almost composting them! Perish the thought.
So what do you do, when the glut comes to your backyard?
For now I’m going to be talking bananas but whatever your glut maybe, it can be preserved using similar techniques I would imagine. So whether it be fruit or vegetables there is a recipe for the divine consumption or method of preserving just for you and your fruitful bounty.
Tip: When embarking on the making of banana jam, be sure to use very ripe bananas.
- 12 very ripe bananas
- Juice of 3 lemons
- Juice of 6 oranges
- 9 cups of sugar ( I use a combination of brown and white)
- 2 teaspoons of cinnamon
- 1 teaspoon of ground ginger
- Optional ¼ cup of rum.
- Mash bananas, then add the juice of the oranges and the lemons.
- Place in a large saucepan and while on a low heat add the sugar. Stir until sugar is dissolved.
- Increase heat slowly and boil gently for 45min to 1hr. Stirring occasionally to stop bananas from sticking to the bottom on the pan. Skimming any froth from the top as it cooks.
- Leave to stand until it cools slightly, then bottle and seal in sterilised jars.
Banana jam can be eaten as is, on pikelets, scones, fresh bread, pancakes…
Or you can turn it into a dessert by warminga portion of jam, turning
it more into a sauce and plating it up on pancakes with vanilla ice cream, mint and crushed pistachio nuts.
Really, you can use it as a dessert sauce on whatever takes your fancy.