Best 11 Cranana Jam Recipes
Cranana jam, a delightful and flavorful preserve, is a wonderful way to enjoy the sweet and tangy taste of cranberries and bananas. Made with fresh cranberries, ripe bananas, and sugar, this jam is a perfect addition to your breakfast toast, scones, or yogurt. With its vibrant red color and unique flavor, cranana jam is sure to be a hit among your family and friends. Whether you're a seasoned jam maker or just starting out, this article will guide you through the process of crafting your own delicious cranana jam.
Check out the recipes below so you can choose the best recipe for yourself!
BANANA JAM
Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could. Recipe from the Joy of Desserts website, adapted slightly for personal taste.
Provided by kmogirl2000
Categories Sauces
Time 35m
Yield 10 small jars, 40 serving(s)
Number Of Ingredients 9
Steps:
- Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
- Peel bananas, and mash smooth.
- Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
- Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
- Add rum during the last few minutes of cooking.
- Place hot banana jam into sterilized jars. Place lids on and seal.
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
ULTIMATE BANANA JAM
I was trying to find a recipe for banana jelly and didn't... so i went on mama'shealth.com and found this one!
Provided by Chef GreanEyes
Categories Low Protein
Time 55m
Yield 10 jars, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine bananas, lemon juice and 3 cups sugar in a pan and let stand 1 hour.
- After 1 hr, add remaining sugar and place pan over medium-high heat; stirring constantly until sugar is dissolved.
- Bring mix to a boil for two minutes.
- Remove pan from flame and skim off any foam.
- Place pan over heat again for 1 minute.
- boil.
- Again, remove and skim off foam.
- Add butter and bring mix to a boil again.
- Add pectin and stir constantly.
- Boil 1 minute.
- Skim off foam.
- Allow jam to cool for 7 min before adding to canning jars.
- Wipe jar edges with a clean cloth, place lids and screw on bands fingertip-tight.
- Close jars and process in a boiling water bath for 10 min to create seal.
- Remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours.
- Check for seal; re-process unsealed jars or refrigerate and use first.
Nutrition Facts : Calories 669.9, Fat 14.1, SaturatedFat 8.8, Cholesterol 36.6, Sodium 20.9, Carbohydrate 142.1, Fiber 2.3, Sugar 127.4, Protein 0.9
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
CRANANA JAM
Family recipe that I have never seen anywhere else. It is our favorite jam.
Provided by Barbara
Categories Jams and Jellies
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 74.5 calories, Carbohydrate 19.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 18.3 g
BANANA JAM
Provided by Florence Fabricant
Categories breakfast, condiments
Time 1h10m
Yield 7 eight-ounce jars
Number Of Ingredients 6
Steps:
- Juice the lemons. Slice the rinds into paper-thin strips.
- Boil the sugar and water about 10 minutes. Then add the lemon juice and rind, the bananas - carefully mashed - the ginger and a few cloves. Cook this slowly 30 to 45 minutes. Stir it carefully so that it will not scorch. It will become a pale yellow mush and does not need to be tested for proper consistency.
- Take out the lump of ginger and transfer the mixture to clean jelly glasses. Cover jars and process in a boiling water bath 10 minutes or seal with parafin.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 0 grams, Carbohydrate 118 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 102 grams, TransFat 0 grams
Tips:
- Prep your cranberries: Before you start cooking, make sure your cranberries are clean and free of stems. You can do this by rinsing them in a colander under cold water.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the jam from scorching.
- Stir frequently: Stirring the jam frequently will help to prevent it from sticking to the bottom of the pot and burning.
- Use a candy thermometer: A candy thermometer is a great way to ensure that the jam is cooked to the right consistency. The ideal temperature for cranberry jam is 220 degrees Fahrenheit (104 degrees Celsius).
- Let the jam cool completely: Once the jam is cooked, let it cool completely before storing it. This will help the jam to thicken and develop its full flavor.
Conclusion:
Cranberry jam is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be spread on toast, used as a filling for pies and pastries, or even added to cocktails. With its tart and tangy flavor, cranberry jam is sure to be a hit with your family and friends. So next time you're looking for a unique and flavorful way to enjoy cranberries, give one of these recipes a try.
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