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 (1/3 C if using bulk 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. Wipe top of jars, put on hot lids, then rings. Process in boiling water bath for 15 minutes (at 4500 feet). Shake if needed during cooling process to distribute fruit throughout jam. Enjoy!