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
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.
CLASSIC CRANACHAN
This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".
Provided by Amanda in Aberdeen
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
- Allow the oatmeal to cool.
- Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
- Pour into tall glasses and chill for one hour or overnight before serving.
Nutrition Facts : Calories 660.1, Fat 47.1, SaturatedFat 28.2, Cholesterol 166.4, Sodium 48.3, Carbohydrate 43.9, Fiber 9.7, Sugar 18, Protein 7.5
JAMAICA BANANA JAM
If you like banana and peanut-butter sandwiches, you'll love this jam and peanut-butter on a sandwich! (Recipe courtesy: Elizabeth Barcelo)
Provided by Sweet Tooth8482
Categories Dessert
Time 30m
Yield 4 half-pints
Number Of Ingredients 4
Steps:
- Place lime juice in a one quart measure.
- Peel bananas and dice directly into lime juice.
- Stir with a wooden spoon.
- Keep stirring as you dice each banana into the lime juice to prevent darkening.
- Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
- Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
- Stir often to prevent sticking, especially during last 10 minutes.
- Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
- Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
- Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
- Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
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
CRANACHAN
A Scottish desert traditionally made with cream, oats and whiskey. My recipe is alcohol free, but alternatively you can substitute the vanilla for 2 tablespoons of whiskey. This recipe makes quite a large portion, but a great way to make it serve more people is to layer with vanilla ice cream in the glass.
Provided by Shoanib
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal in an oil-free frying pan for 4-5 minutes.
- Whip cream until stiff.
- Fold the honey and vanilla into the cream with a metal spoon.
- Mix the oats with cream.
- Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.
Nutrition Facts : Calories 318.1, Fat 24.7, SaturatedFat 14.8, Cholesterol 87.3, Sodium 25.8, Carbohydrate 21.7, Fiber 5.7, Sugar 8, Protein 3.8
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
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