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.