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Cranana Jam

Reviewed: 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.
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