- 12 ounces [340 g] fresh sorted cranberries, chopped [3 cups / 750 mL]
- 1 1/2 cups [375 mL] water
- 7 cups [1.4 kg] sugar
- 2 cups [500 mL] crushed bananas
- 1/2 [6-ounce /190-mL] jar liquid pectin
- 8 [8-ounce / 250-mL] each still hot sterilized jars
|
- Mix together chopped cranberries and water into a heavy 20-cup [5-L] casserole.
- Bring to a boil, cover and leave to simmer slowly for 10 minutes.
- Mix in sugar and crushed bananas.
- Bring to a hard-rolling boil, so that boiling does not stop when stirring.
- Leave to boil uncovered for 1 minute, stirring.
- Remove casserole from heat.
- Stir in liquid pectin.
- Using a metal spoon, remove all foam on top of jam.
- Evenly laddle jam into hot sterilized jars, leaving a 1/4-inch [6-mm] free space.
- Clean top of jars before sealing jars.
- Sterilize filled jars into a boiling bath for 15 minutes, starting counting when water comes back to a boil.
- Delicately remove jars from boiling water; leave to cool completely.
|
