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Posts Tagged ‘things to do with over ripe bananas’

This time of year allows me to unleash one of my favourite pastimes – “collecting” (or hoarding as Lee likes to call it).  Mostly  jars, storage bottles, and the like.

With the lighter nights and a little sunshine you can really get to thinking about all the preserving you can be up to in just a few weeks.

Most things can be preserved in some way or other. Jamming, pickling, and bottling are great ways to keep fruit and vegetables for later use. I love to stock the shelves with varying different bottles of colourful preserves. Excellent for presents, but also lovely for that sense of nesting that I get about springtime.

Keep all sorts of jars, big and small, because the small ones look the best as gifts, and the large one are most useful at home. Don’t forget to keep small bottles for liquid to make cordials, like elderflower, later in the season. At this point I can confess the need to keep small pieces of fabric or wrapping paper too, to cover the tops of the jars once filled and lidded. The elastic bands from the post man also come in useful here. Now I feel I may have divulged too much!

Rhubarb is well on the way in the kitchen garden and I hope very much for a glut, to bottle some of the sweet young shoots to eat in the dark mid-winter, to remind me of the early spring.

This Banana chutney recipe is unusual, but lovely with strong cheese and cold meats. My friend Diana gave me the original recipe and this is a store cupboard version. This recipe makes lots, which stores well. Refrigerate once open.

 Banana Chutney

  • 700g peeled and chopped bananas. The over-ripe ones are perfect for this
  • 250g chopped plums, or peeled and chopped apples. Again soft or older fruit will do very well
  • 250g finely chopped oranges including peel, but no pips
  • 500g sugar
  • Pinch salt
  • 1 tsp ground ginger
  • ½ tsp ground mixed spice
  • 500ml organic wine vinegar

With all the ingredients in a heavy-bottomed pan, bring to the boil and simmer covered for at least an hour, until the orange peel is soft and the liquid is golden and syrupy.

Pour into warm sterilized jars, and cover.

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