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READY IN 40 mins

Cranana Jam

Read Reviews (57)

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

Ingredients Edit and Save

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Original recipe makes 10 cups Change Servings

3 cups cranberries
1 1/2 cups water
2 cups mashed bananas

7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
1 teaspoon lemon juice

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Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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!)

—EMMA WILEMAN

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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.

—CJ

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62 Ratings

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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.

—PeaceLoveJoy

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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.

—mommymeggy

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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.

—wildflower

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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!

—RaleighKls

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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!!

—SBC1023

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Sep 18, 2004

I absolutely ADORE this recipe! I had never tried making my own jam before, so chose this one because it sounded easy -- I never expected it to be so delicious! When cranberries are out of season, they can easily be substituted with raspberries (fresh or frozen), which also taste amazing with the banans.

—CALBELLE510

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Nutrition

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.

Nutritional Information

Cranana Jam

Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
** Calories: 75
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 26mg < 1 %
** Total Carbohydrates 19.3g 6 %
** Dietary Fiber 0.3g 1 %
** Protein 0.1g < 1 %
** Sugars 18.3g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.