Cranberry Banana Jam

Prep jars by sterilizing in boiling water. Set jars aside on a kitchen towel.

In a large saucepan, combine cranberries and water over medium heat. Simmer for 10 minutes or until cranberries start to pop.

Next stir in mashed bananas and sugar. Increase heat to medium-high; boil for 1 minute. Remove from the stove and stir in pectin and lemon juice.

Pour the hot jam into sterilized jars. Wipe the rims of the jars with a damp cloth to remove any spills. Attach two-piece lids to each jar. Tighten finger tight.

Process in a boiling water for 10 minutes.

Lift the jars from the boiling water using canning utensils or rubber-coated tongs. Place the jars of jam at least one inch apart on a folded towel, and lay another kicthen towel over the jars so they cool slowly.

After 10-15 minutes, you will start to hear the lids pop (that is a good thing!). Let the jars cool completely.