After the currant almond jelly, the next day I dug the strawberries, bananas and rhubarb out of the freezer that I had prepped earlier (but not had time to turn into jam). Thawing, measuring, mixing and cooking commenced, and by the end of the day I had 18 more jars (nine each) of strawberry rhubarb and strawberry banana jam.
As I was cooking up the strawberry-banana combo, Duncan stuck his head out of the loft and said, “That smells SO good!” It's also a great use for overripe bananas. I buy those bags of discounted bananas, but sometimes I don't have time or opportunity to use them all before they are getting mushy. I peel them, stick them in a baggie, and stuff in the freezer until I need them in a recipe – super easy. [Read more…]