You know bubble-wrap? You know the satisfaction of slowly popping bubble-wrap? Of course you do, who doesn’t!? My impatience in waiting for cranberries to pop and prematurely popping them with the back of a spatula is almost as good as popping bubble-wrap. I think someone (OK, I may have gifted it to myself) actually bought me a 6 foot roll of bubble-wrap for Christmas one year.
With 3lbs of Sugar Hill Cranberry Co. cranberries left, I’ve been getting creative with my canning ideas, cranberry jalapeño jelly, seen it, cranberry pear chutney, seen it (though I am interested in trying it), cranberry banana jam? Yum! That being said, if anyone has any suggestions… Today’s post sounds a little bit weird, right? “Banana jam? Isn’t that just going to turn into a mush of brown?” Quite the opposite actually, this jam is a mush of beautiful light cranberry colors. The tart and sweet flavors of the cranberries complement the banana flavors perfectly. With the option of adding in the pre-steeped cinnamon sticks and water, I think the taste of banana notes are amazing. Serve this jam atop a sweat biscotti, with almond butter for a AB&J sando, or with your overnight oats breakfast.
Late last week, I posted my first giveaway. The lucky winner of that jar of Honey Bourbon Mustard is #8/Candy. I will definitely try out those two cocktails later this Fall. To everyone else, thank you for taking the time to comment and be sure to keep an eye out for upcoming giveaways.
- 4 cups organic cranberries (de-stemmed)
- 1-1/2 cups mashed bananas (4-6 bananas)
- 6 cups sugar
- 1-1/2 cup water
- 2 cinnamon sticks
- 1 pouch liquid pectin (3oz)
- In a small pot combine water and cinnamon sticks, bring to a simmer and cook for 5mins.
- In a large-sized, non-ionized pot combine cinnamon sticks, cinnamon water, and cranberries. Cook over medium heat for 10 minutes. (squish cranberries with back of a wooden spoon for smoother consistency).
- Stir in sugar, and mashed bananas. Bring to a hard boil for 1 minute. Mix in pectin (real good).
- Remove cinnamon sticks.
- Ladle jam into prepared jars leaving approximately 1/2 inch headspace. Wipe rims (they'll be sticky), apply lids and rings (finger tight). Process in a hot water bath for 15 minutes (start timer once water is boiling).
- Remove jars from canner and let cool on a folded towel for 12-24 hours.
- Remove rings and store in a cool dry place for up to 1 year.
Modified from this recipe.