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I know what you're thinking. Cranberry? Banana? Jam? But trust me - your kids are not thinking that. They're thinking: Hey, pink banana jam! Cool.
3 cups cranberries, washed (frozen ones are fine)
1 1/2 cups water
2 cups mashed ripe banana, (about 4 medium)
7 cups granulated sugar
2 tbsp lemon juice
1 85-mL pouch liquid pectin
In a large pot - at least 6 quart (6 L) capacity - combine the cranberries with the water and bring to a boil over medium heat. Lower the heat and cook, stirring occasionally, for 10 minutes. The cranberries will disintegrate and thicken a lot - this is perfectly fine.
Now add the mashed banana, sugar and lemon juice and bring the mixture back to a boil over high heat. Cook, stirring constantly, for one minute. Remove from heat and stir in the liquid pectin, making sure you've squeezed out the entire pouch.
Ladle immediately into hot, sterilized jars. Cover with new lids, and screw on the bands.
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