Whoa! I don’t know what happened, but it sure looks cool.
My friend Bebe is one of my dearest companions. She is funny, generous, kind, and smart. We love to bead together (making jewelry, mostly), and can talk up a storm on any and every topic. She’s also fearless and lived all over: Africa, Alaska, England, as well just about every corner of the contiguous United States after being born in Maryland. In her travels, she’s accumulated a vast array of recipes. She started making cranberry banana jam about fifty years ago in Alaska, though she made it with indigenous lingonberries that she and her friends collected in the wild. Unless you’re lucky enough to have lingonberries available, cranberries are the best substitute.
When she first offered me a jar, I was a bit skeptical. Cranberries and bananas? Weird. I am open minded, however, so I took a jar. Wow, this is good! It tastes mostly like banana, with a hint of fruitiness I would never identify as cranberry. As the title infers, strangely delicious. The hubster and I devoured it in no time. Here’s the recipe, just in case you’re curious, too.
Cranberry Banana Jam
4 cups cranberries, fresh or frozen
1 1/2 cups water
3 cups mashed banana
7 cups sugar
6 ounces liquid pectin
1 teaspoon bottled lemon juice
Sterilize canning jars – I used a variety of jars, so I can’t say exactly how many jars this makes, so have quite a few on hand.
In a large pot, combine cranberries and water over medium heat. Simmer until cranberries start to pop, about 10 minutes. Stir in mashed bananas and sugar. Increase the heat to medium-high and cook until mixture comes to the boil, stirring occasionally. Boil for one minute. Remove from the heat, stir in pectin and lemon juice.
Dispense jam into sterilized jars. Wipe the rims clean with a damp cloth, attach lids. Process in boiling water for 10 minutes. Remove from water and place on a kitchen towel to cool. If you want to give away the jam without sealing, simply allow to cool and refrigerate until sharing. I’ve got two jars in the fridge as I type. Danger, Will Robinson, danger!!
Oh, and Happy New Year! It’s 2019!
Tags: Cooking and Baking