cranberry-banana jam.


Woo -to the- hoo! I love, oh how I love this jam!  The very first time I had it was at uni. My roommate Kristin, the "domestic one", brought back from Christmas vacation. Ooo boy! When she said it was with cranberries and banana, I was a bit disgusted. But add a whole lotta sugar and we've got something special there. Seriously though, this stuff is delicious. Make a huge pot of the stuff and enjoy it Christmas morning or make them as a little homemade gifts for friends and family. Your taste buds will thank you and so will your family and friends!

But before that, a HUGE thank you to Momma Simchik for sharing the recipe with us!! Thank you Momma Simchik! [The recipe's after all of these lovely photos!]





Momma Simchik's Cranana Jam with love for the holidays!
I have made this recipe for family and friends since approx.2002 now and each year when the batch runs low everyone reminds me to make more.  Sometimes cranberries can be in short supply.  When you first see them in the store around Halloween, grab 2-3 bags and mix up a batch of this.  It will soon become a holiday favorite everyone will remember!


Ingredients:
3 C cranberries (wash and discard the mushy ones) Yes they can be frozen and no need to thaw.
1 ½ C water
2 C mashed bananas (approx 6 med and speckled heavily)
7 C white sugar
½ (6 fluid oz) container of liquid pectin (-check expiration date)
1 tsp lemon juice
½ tsp butter or margarine
Potato masher, tongs, sterilized jam jars and lids, jam funnel, sterilized clean spoon & ladle and 2 clean dishcloths


DIRECTIONS:
Note-I sterilize my jam jars in the dishwasher using the heat dry.  Time a cycle to see how long it takes and write it on your recipe.  You will need to leave the jars in the dishwasher and take them out as needed quickly so they do not cool.  Jar lids and screw tops I put in a pan covering them with water.  When the jam is started turn on the stove and bring the tops to boil.  Turn off and leave in pan.  Using tongs lift out one top and lid as needed to put on the hot jar of jam.  Do follow ingredients exactly and do not try to make 2 batches at once!  It’s easier than it sounds.  Have fun!!
1.     In a large pot (5” deep x 9” across or larger) over medium heat combine washed cranberries and water; simmer for 10 min.  Mashing down the cranberries slightly. Stir in mashed banana, sugar and ½ tsp butter.  Increase heat to medium – high; boil one min.  (it will take some time to come to a FULL boil) tip: lots of bubbles you cannot stir down.  The butter will help keep the foam from going into overload.  It may rise to near the top of pan-keep stirring.  Add pectin and lemon juice now and stir.
2.     Skim off foam with spoon; remove jar from dishwasher with dishcloth; pour jam into jar with ladle being careful not to drip (jam funnel placed on the jar helps prevent too much spillage).
3.     Remove any drips on jar with a clean dishcloth dipped into hot water from lids.
4.     With tongs place hot lid on jar and then the screw top.  Screw all the way down and give one last tight twist.  Place upside down on your counter.  Do this procedure until all jam is gone.  If you have used all your jars use any dish and then of course you will have some immediately to try and then store in your refrigerator.  J Turn right side up after 30 min and you will know they are sealed when you either hear them pop or the tops are concave and do not move when you push in the center.   Clean jars thoroughly the next day and store but not on top of each other.  You may remove the screw ring and put a square of holiday fabric to decorate and label your jar.



***
A note from Kat: In the UK you can buy sugar with pectin in it, although it is really convenient, it doesn't give you a jam as solid as using pectin. It is still pretty good though! Entirely up to you. :)  HAVE FUN!!


1 comment

  1. Although this is not a conventional way to sterilize your jars-it works for this jam and is kept in the fridge.
    Please note you can also "cook your jars" the conventional way on the stove top along with your lids. I only make this at Christmas...sometimes waiting for something makes it extra special. ♥

    ReplyDelete

cranberry-banana jam.


Woo -to the- hoo! I love, oh how I love this jam!  The very first time I had it was at uni. My roommate Kristin, the "domestic one", brought back from Christmas vacation. Ooo boy! When she said it was with cranberries and banana, I was a bit disgusted. But add a whole lotta sugar and we've got something special there. Seriously though, this stuff is delicious. Make a huge pot of the stuff and enjoy it Christmas morning or make them as a little homemade gifts for friends and family. Your taste buds will thank you and so will your family and friends!

But before that, a HUGE thank you to Momma Simchik for sharing the recipe with us!! Thank you Momma Simchik! [The recipe's after all of these lovely photos!]





Momma Simchik's Cranana Jam with love for the holidays!
I have made this recipe for family and friends since approx.2002 now and each year when the batch runs low everyone reminds me to make more.  Sometimes cranberries can be in short supply.  When you first see them in the store around Halloween, grab 2-3 bags and mix up a batch of this.  It will soon become a holiday favorite everyone will remember!


Ingredients:
3 C cranberries (wash and discard the mushy ones) Yes they can be frozen and no need to thaw.
1 ½ C water
2 C mashed bananas (approx 6 med and speckled heavily)
7 C white sugar
½ (6 fluid oz) container of liquid pectin (-check expiration date)
1 tsp lemon juice
½ tsp butter or margarine
Potato masher, tongs, sterilized jam jars and lids, jam funnel, sterilized clean spoon & ladle and 2 clean dishcloths


DIRECTIONS:
Note-I sterilize my jam jars in the dishwasher using the heat dry.  Time a cycle to see how long it takes and write it on your recipe.  You will need to leave the jars in the dishwasher and take them out as needed quickly so they do not cool.  Jar lids and screw tops I put in a pan covering them with water.  When the jam is started turn on the stove and bring the tops to boil.  Turn off and leave in pan.  Using tongs lift out one top and lid as needed to put on the hot jar of jam.  Do follow ingredients exactly and do not try to make 2 batches at once!  It’s easier than it sounds.  Have fun!!
1.     In a large pot (5” deep x 9” across or larger) over medium heat combine washed cranberries and water; simmer for 10 min.  Mashing down the cranberries slightly. Stir in mashed banana, sugar and ½ tsp butter.  Increase heat to medium – high; boil one min.  (it will take some time to come to a FULL boil) tip: lots of bubbles you cannot stir down.  The butter will help keep the foam from going into overload.  It may rise to near the top of pan-keep stirring.  Add pectin and lemon juice now and stir.
2.     Skim off foam with spoon; remove jar from dishwasher with dishcloth; pour jam into jar with ladle being careful not to drip (jam funnel placed on the jar helps prevent too much spillage).
3.     Remove any drips on jar with a clean dishcloth dipped into hot water from lids.
4.     With tongs place hot lid on jar and then the screw top.  Screw all the way down and give one last tight twist.  Place upside down on your counter.  Do this procedure until all jam is gone.  If you have used all your jars use any dish and then of course you will have some immediately to try and then store in your refrigerator.  J Turn right side up after 30 min and you will know they are sealed when you either hear them pop or the tops are concave and do not move when you push in the center.   Clean jars thoroughly the next day and store but not on top of each other.  You may remove the screw ring and put a square of holiday fabric to decorate and label your jar.



***
A note from Kat: In the UK you can buy sugar with pectin in it, although it is really convenient, it doesn't give you a jam as solid as using pectin. It is still pretty good though! Entirely up to you. :)  HAVE FUN!!


1 comment:

  1. Although this is not a conventional way to sterilize your jars-it works for this jam and is kept in the fridge.
    Please note you can also "cook your jars" the conventional way on the stove top along with your lids. I only make this at Christmas...sometimes waiting for something makes it extra special. ♥

    ReplyDelete