Reviewed: Feb. 9, 2012

I had bought a lot of cranberries when they were on sale and didn't know what to do with them. I love bananas so I tried this recipe. Unbelievable!! So very, very good! The only thing different I did was use my immersion blender on it to make it smoother rather than chunky! Will so make this again!

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Reviewer:

levimr

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Jan. 6, 2012

This jam is amazing. I tried it out because of all the great reviews and I'm so glad I did. I made a bunch of this and gave it away as gifts. Everyone raved about it! Next time I will make more for myself.

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smalleeen

Reviewed: Dec. 12, 2011

Quick and easy, best of all super tasty! I cut the sugar to 3 cups per other reviewers "too sweet" comments, and used a box of pectin instead of liquid. Loved the recipe, and I'm stocking up on cranberries so I can have this stocked until next cranberry season.

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Sarah Lythgoe

Reviewed: Nov. 28, 2011

Won a blue ribbon at the fair! Delicious.

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Peggy

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Cooking Level: Expert

Home Town: Pomeroy, Washington, USA

Reviewed: Nov. 19, 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.

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Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

Great flavor!! I modified the cooking times buy following another jam recipe I use quite often...boil the cranberries as directed on this recipe then add the other ingredients aside from the pectin and lemon juice and bring to a full boil for 3 minutes. remove from heat and let cool for 5 minutes. add pectin and lemon juice and stir until well mixed. Let cool for another 2 minutes then stir for 1. process as usual.

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kimlandziak

Cooking Level: Expert

Reviewed: Oct. 25, 2011

My husband and I make several dozen jars of preserves/jam every year and this was our favorite receipe last year. We will definitely make again this year for Christmas gifts.

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JEB407

Reviewed: Oct. 21, 2011

I made this yesterday to have for holiday baskets, saving some in a bowl for husband to try. He Loved this jam!! Now I have to make more for him or hide what I have if I want to keep it for gifts! Like some suggested I only used 5 cups of sugar, but for me it was still a little too sweet, so I may tweek it a liitle more next time. It set up perfectly with no problem at all

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Reviewer:

kath

Reviewed: Jun. 11, 2011

I came across this recipe after my daughter started bringing home over ripe fruit that would otherwise be trashed, and buy cranberries when in season for another fantastic recipe on here. The first batch I cooked as directed but was not so keen on using the pectin and it was a bit on the sweet side but still delicous, the second batch I made today I doubled the recipe and didnt use pectin and halfed the sugar and its still delicous... have had rave reviews from neighbors. I use pint jars since my opnion is that half pints can be used in one setting.. Thanks Barbara for this wonderful recipe

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jen_lyn_mad

Reviewed: May 16, 2011

Good starter recipe. As is, way too sweet but it's easily bendable to cut the sugar back, if you so choose. Which I did. That's really the only issue I had was just too much sugar. Very simple, so simple that I was able to make this with my youngest son and really have no issues at all.

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