On Monday, we did a Costco run and picked up a box of peaches. Tuesday was Trader Joe’s and some bananas. Thursday was New Seasons and cherries.
While we actually have been eating them – I made peach cookies that I turned into ice cream sandwiches last night – there are still only two of us.
Today, I needed to get creative…
I did a quick web search for “peach banana” and found a bazillion recipes for banana bread recipes – but I didn’t want “dessert” – I was definitely in a sauce/jam mood – and then I found “Blushing Peach Banana Jam” at Food.com.
I was set.
Their recipe calls for maraschino cherries. We have Amarara Cherries in the cupboard, but I wanted to use up the fresh, so… that’s what I did. I’ve said it many times – recipes are concept creators and guidelines. They’re not mandatory instruction booklets.
So… Armed with my ingredients and recipe guideline, I went to work.
Banana Peach Cherry Jam
- 2 lbs peaches, roughly chopped
- 4 medium ripe banana, chopped
- 1 cup cherries, pitted and chopped
- juice of 1 large lemon
- 6 cups sugar
- 1 (1 3/4 ounce) package dry pectin
Mix peaches, bananas, cherries, and lemon juice into a large saucepan. Mix pectin into fruit in pan.
Stir and cook over high heat until mixture comes to a full rolling boil.
Add and stir in the sugar and bring to a full rolling boil once again stirring constantly and boil rapidly for one minute.
Remove from heat.
Stir and skim the foam for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
Ladle into sterilized canning jars, leaving 1/4 inch headspace.
Make sure jar rims are clean and cover with two piece metal lids and rings.
Process in a hot water bath for about 10 minutes.
The jam hasn’t finished setting up – it’s still warm – but I wanted to taste and get a picture. (Impatient?!? MOI?!?)
I gotta say, this rocked the casbah! Everything comes through – peach, banana, and cherry. None are overpowering another – they are perfectly balanced! It will make the perfect PB&J tomorrow!
My stomach is smiling!