ROSY BANANA PEACH JAM

Kathryn Chapman

1 c. mashed fully ripe bananas (about 3 med. sized)

3 1/4 c. mashed fully ripe peaches (about 2 lbs. peaches,

peeled)

1/2 c. drained chopped maraschino cherries

2 tbsp. lemon juice

6 c. sugar

1 box powdered fruit pectin

Put prepared fruit and lemon juice into a large saucepan;

mix. Measure sugar into a bowl; set aside. Mix pectin into

fruit in saucepan. Stir and cook over high heat until

mixture comes to a full rolling boil. Immediately add and

stir in the sugar. Bring to a full rolling boil; stirring

constantly, boil rapidly 1 minute.

Remove from heat; skim foam with metal spoon and then stir

and skim for 5 minutes, to cool slightly and prevent

floating fruit. Immediately ladle into sterilized jars,

filling to within 1/2 inch of top. Seal immediately

following manufacturer's directions. About eight (1/2 pint)

jars of jam. Print Recipe