"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cranberry-Banana Jam, by Sally Burkle, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c fresh cranberries 1 1/2 c water 2 c mashed bananas 7 c sugar 1/2 bottle liquid fruit pectin
Combine cranberries and 1 1/2 c water in saucepan; bring to boil. Reduce heat and simmer for 10 minutes. Stir in bananas and sugar. Return to boil and cook for 1 minute. Remove from heat, add pectin. Spoon into jars and seal.
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