The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 9, 2009
If I could give 3 1/2 stars I would. I tried this recipe thinking it would be perfect for gifts at Thanksgiving dinner. Unfortunately, the dominate taste is that of bananas!? After reading other people's reviews I decided to cut back on the sugar, and used 3 1/2 cups sugar and 1 cup Splenda....and also cut down on the bananas, which I mashed with a fork the first time and found them a bit too big, so I mashed them well for the second batch and they looked much better when jarred!...I used 1 1/2 cups of bananas instead of the recommended 2 cups. This helped the flavor of the cranberries shine through a little but still was not anything to write home about. The first batch made 8- 8oz jelly jars and the second (filled a smidgen fuller) made 7- 8 oz jelly jars. I did find that following some other cooks suggestions I let the second batch set up for approx 5 minutes and this did help in the even distribution of the jam. While I was waiting I did skim the frothy bubbles off the top which made a big difference in the appearance of the second batch!!! It was much brighter and more like the photo. I also flipped the jars about every 15 minutes after the 10 hot water bath and they all set up and the chunks were evenly distributed. I do not think I will make this recipe again but it was fun to try it a couple times. I intend to use it as a topping for whole grain pancakes and on oatmeal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 10, 2009
I used raspberries instead of cranberries. It's delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 8, 2009
Loved this jam... I actually made this last winter and forgot to rate it. I gave it for gifts along with a spiced apple jelly and this was the favorite by far. It has a strawberry-ish flavor, and sets up wonderfully... firm, but easy to spread at the same time. I can't wait for it to get cold again cause this one is a definite repeat in my house. Thanks for sharing a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 2, 2009
A wonderful surprise. The only thing that I would change next time I make it is to cut the sugar back by about 1/3
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 12, 2009
Interesting taste and a great use of my nanners..
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Photo by Marla Ann

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 2, 2009
I tried this recipe as I had left over cranberries and ripe bananas in the fridge. I agree with the other reviewers--this is and easy and fast, interesting use of these ingredients. Next time I make it I will add less sugar, as it is overly sweet for my taste and I will add more lemon and maybe some lemon peel/slices, ala marmalade, if the jam is still too sweet with reduced sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 21, 2008
This jam is great! My first attempt at making jam or canning anything, so simple and tasty. I wanted a more consistant color and texture so i wisked it smooth, rather than just stirring it together. Lovely color and flavor. Great gifts.
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Cooking Level: Professional

Home Town: Oak Harbor, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 2, 2008
Tasted really good, I tasted alot of banana which mine were pretty ripe which made them easier to mash, but next time if they are super ripe I may just use a little less then called for... One thing I will say use ALOT bigger pot then you think you'll need because when it starts to boil it goes to town and you don't want to boil over... oh my what a mess that could be.. lol..
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 14, 2008
The only thing I will change for the next batch is to decrease the bananas and sugar and increase the cranberries. Good stuff!
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Cooking Level: Expert

Home Town: Alexandria, Minnesota, USA
Living In: Chaska, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 31, 2008
Ive been making jam for years, and this is by far the best tasting jam I have ever made!
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Photo by Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Astoria, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 4, 2008
Just a note about a recipe similar or the same as this one: The University of Alaska Extension Recipe Booklet for Wild Berries Recipes had this recipe, which was called Cranberry Banana Jam, and it was made with the local lingonberries (low-bush cranberries) that grow native to parts of Alaska. I think some of the problems noted in the review with big cranberries would be eliminated using the smaller berries, so it makes sense that at least a similar recipe came from Alaska. The first time I saw this recipe was when I moved there in 1970, and it was still in the last booklet I had when I left in 1998. I agree, it is a great recipe. btw, my signature gift was wild rose petal jelly, also made from the same booklet.
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Cooking Level: Intermediate

Living In: Post Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 9, 2008
This jam is delicious. I made it for christmas gifts, and I received rave reviews. I had my Mom sample it prior to giving it out and she liked it so much she did the same thing. This jam makes EXCELLENT PB&J sandwiches!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 19, 2007
Very easy to make- set up beautifully. I mostly tasted banana, and I didn't use really ripe ones, but maybe with time the flavors will meld more. Most of the cranberries stayed whole, so I gave them a quick mash. It yielded six 12oz jelly jars.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Photo by PeaceLoveJoy
Reviewed: 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.
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Photo by PeaceLoveJoy

Cooking Level: Expert

Home Town: Warsaw, Missouri, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 4, 2007
Really very good! I added 1 cup chopped pecans and the recipe yielded me 10 half-pints. I thought the color of the end product was a little off so I also added 2 drops of red food coloring. Great gift idea for Christmas!!!
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Photo by Allrecipes

Cooking Level: Expert

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 29, 2007
This is wonderful and is now my husbands new favorite jam! Thanks for sharing your recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 10, 2007
I was so happy to find this recipe my mom used to make forever ago! This jam is terrific. I used wild cranberries which tend to be more tart and it turned out perfect!!
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Photo by tsbourne
Home Town: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 28, 2007
This recipe was absolutely GREAT!! My family loved it, this is something I will make again! Thanks:)
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 26, 2007
I made this as Christmas gifts and it was wonderful! The cranberries calmed the banana flavor.. it was sooo good! It reminds me of eating banana bread. The recipe was easy to make and I loved eating it on toasted english muffins with a little cream cheese. The picture showed doesn't do it justice!
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