Cranana Jam Recipe -
Cranana Jam Recipe
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How to Make Cranana Jam
See how to make delicious homemade jam with cranberries and bananas. See more
  • READY IN 40 mins

Cranana Jam

Recipe by  

"Family recipe that I have never seen anywhere else. It is our favorite jam."

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

When I tasted this jam, I thought I'd died and gone to heaven - it's THAT good! I gave a jar to my brother, and he said it was the best jam he'd ever tasted! Really easy to make, too. (But let it start to set before you put into jars, or the banana floats to the top!)

Most Helpful Critical Review
Nov 22, 2011

Well, I thought this was not very good at all. The texture was ultimately weird and inconsistent, sometimes grainy like cranberry sauce and sometimes jammy. I also thought the cranberry/banana flavors clashed instead of mixing well.

Nov 28, 2007

This is the yummiest jam I've ever tasted! This was my first attempt at canning anything and it was so easy. I used a waterbath canner and processed the jars for 10 minutes in it. The amazing thing about this jam is that it really, really, really does taste like strawberry! This is perfect for my stepdaughter who is allergic to strawberry but loves the taste of strawberries! I would let it set for about 3 minutes before pouring into jars just because my first poured jar had the banana and jelly part seperate a bit, but all the rest were perfect, so I'm thinking the pectin just needs a moment to set before you begin pouring. If you mash your bananas up well, it mixes just fine, and comes out a lovely rosy red color perfect for the holidays! This is a great first recipe for someone who has never attempted a jam before.

Dec 10, 2008

If you've never made jam before, start with this recipe. The ingredients do the work themselves. The result is beautiful, delicious and unique. I have made bunches of this for Christmas gifts! To can: wait for jam to gel a bit (this took mine about 45 minutes,) put jam in your canning jars, place in large pot, fill with water to one inch above lids, and boil 15 minutes. Remove and place on towel to dry. The lids will suction down while cooling.

Sep 20, 2006

Great taste and easy recipe. I found it to be a bit too sweet so I may cut the sugar next time. Also, I didn't taste banana at all. I thought this jam tasted more like strawberry than cranberry - maybe because it's so sweet? Also, after the initial 10 simmer of the cranberries, they were still mostly whole so I mashed them up with a spoon. Maybe that's the difference? Possibly, if I had left them whole, I would have gotten a more tart taste and would have been able to distinguish between the banana and the cranberry. But, since I mashed the cranberries, they just blended with the bananas and created a strawberry taste. Overall a good, quick and easy recipe.

Dec 23, 2005

This is such a beautiful jam that if it didn't taste so well, I would never open it! But the taste is so good I can't resist! I am wrapping these up for Christmas gifts ... makes 5 half pint jars. I was not sure if I would like this recipe because I am not crazy about cranberries but I am sure glad I tried this recipe out!

Dec 26, 2013

I make lots of different fruit jams, this is a nice addition as it uses different fruit. We like the fruit taste without the pectin. Skip the water. General rule is one cup sugar to one cup fruit, adjust based on if fruit is sweat or tart. Chop up the cranberries before you measure them, this gives a better measurement and you don't have whole cerrberryy skins.. I had 3 cups of berries so used 4 cups of sugar, figured the bananas did not need much sugar. Cook the cranberries with just the sugar ( it will liook dry but as soon it starts heating there will be plenty of juice). Add a pat of butter and turn the heat down to prevent foam. Cook until translucent an thichened them add the bananas for the last minute. No pectin required. If you boil your jars and lid, you can put in the hot jam, add the lid and it will seal. Being doing that for 50 years and the jam wiil keep for over a year.... If you don't eat it first.

Feb 12, 2004

I've made this jam for several years to give as holiday gifts. My friends eagerly look forward to it--and some even place "orders" long before cranberry season arrives!!


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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