It’s the time of year for cranberries! Buy a bunch now and put them in the freezer. Or, better yet, turn those glowing berries into jam and save your freezer space for something else.
This year I made Cranberry Banana Jam. No pectin! And it’s great on toast and pancakes and ice cream.
If you’re looking for a nice holiday homemade gift–this is it!
How to make Cranberry Banana Jam: Printable
5 cups cranberries [or a bit more, if your package is bigger]
1 1/2 cups water
3 ripe bananas, mashed
3 cups sugar
1/8 tsp cinnamon
Put cranberries and water in a pan, bring to boil and when the berries start popping, turn the heat down a bit and mash them some. Add the bananas, sugar and cinnamon. Bring to a boil. Simmer for 10 minutes.
Don’t be surprised when this disappears fast.
Happy Holidays!
blogs at Rurification.
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brookdale says:
This sounds yummy! And I just happen to have 3 over-ripe bananas in the bowl, and cranberries in the freezer. Think I’ll try it! Thanks!
On December 10, 2011 at 7:08 am
lisabetholson says:
I love making jam and actually have some men in the house that will eat it, so I just maybe have to make some also.
On December 10, 2011 at 10:05 am
aprilejoi says:
Is this canned water bath or pressure canner?
On December 10, 2011 at 10:22 am
Robin from Rurification says:
Hi aprilejoi,
If you’re pressure canning it, then use the directions for your canner. For water bath and steam canners, process 10 minutes for pints and jelly jars.
On December 10, 2011 at 10:25 am
brookdale says:
Robin, can you freeze this jam instead of canning it?
On August 31, 2012 at 2:31 pm
Robin from Rurification says:
HI Brookdale! This should freeze just fine but the bananas might discolor. I’d freeze a bit first and see what happens. If it looks fine, then go for it.
On August 31, 2012 at 3:06 pm
maryt says:
I have tried the corn cob jelly and rhubarb orange, now this is my next one to try. Your jam recipes are so wonderful!
On September 4, 2012 at 8:57 pm