Left over bananas. Why is it that I ALWAYS have left over bananas in my kitchen? Ah, yes… wait. It must be because my kids always beg me to buy them when they see them at the grocery store… they promise they will eat them and then, they don’t. I am not a huge fan of bananas, especially when they are too ripe. So, what do I do? I often make banana bread (I have already shared with you the recipe for a Walnut Banana Bread and a healthier Double Chocolate Whole Wheat Banana Bread) or some smoothies, but this time I wanted to try something different and I made this jam that I had stumbled upon a while ago. It was really good and the subtle aroma of the basil leaves is a great addition. Enjoy!
- Peel and roughly slice the bananas.
- Put them in a pot and add the grated lemon zest and juices.
- Add the sugar and bring everything to a boil.
- When the bananas start to bubble, lower the heat and simmer for 15 to 20 minutes, stirring occasionally.
- As soon as the jam begins to thicken, add the basil and continue to simmer for another 5 to 10 minutes.
- Ladle the jam into clean sterilized jars, cover with lids and keep them in a dry and dark place.