12 oz. fresh cranberries, chopped (3 c.)
1 1/2 c. water
7 c. sugar
2 c. mashed bananas
1/2 of 6 oz. pkg. (1 foil pouch) liquid fruit pectin

In a 5 quart Dutch oven combine cranberries and water. Simmer, covered, 10 minutes. Stir in the sugar and mashed banana. Bring to a full rolling boil (a boil that cannot be stirred down). Boil hard, uncovered, for 1 minutes, stirring constantly. Remove from heat. Stir in pectin. Quickly skim off foam with a metal spoon. Ladle jam at once into hot, clean half-pint jars, leaving a 1/4-inch head space. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boil). Makes 8 half-pints.