Cranberry Banana Jam


  • Makes8 servings

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.

This article was originally published on Jun 01, 2004

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