Peachy Banana Splits Food

SO EASY SO GOOD PEACHES & BANANAS

Steps:

• Wash and cut up the peaches into small pieces--feel free to peel the peaches first if they are quite fuzzy on the outside.
• Peel and cut the bananas in small slices.
• Combine the fruits with the sugar and stir well. If you choose to use an non-caloric sweetener, consider putting at least one tablespoon of regular sugar to aid in the release the juice from the peaches. Obviously the amounts of the ingredients are not critical, but the sugar is the key player in this recipe so don't forget it.
• Stir in the miniature marshmallows, cover and refrigerate up to 3 days. Serve in individual bowls or cups so this doesn't make the rest of the foods on a plate all wet. The combination of the juice of the peaches drawn out by the sugar and the dissolving of the marshmallows makes an acidic liquid that keeps the bananas from getting brown and creates a wonderful mellow flavored liqueur so the longer it sets in the fridge, the better it gets--and don't throw the juice away, it's the best part! If you leave it long enough, it will ferment. If your bananas end up on top of the fruit and look a little brown before serving, stir them down into the juice and they will look better almost immediately.

BLUSHING PEACH BANANA JAM

Steps:

• 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 (one that can't be stirred down).
• Add and stir in the sugar.
• Bring to a full rolling boil once again.
• Stir constantly and boil. Boil rapidly for one minute.
• Remove from heat.
• Skim off foam.
• Stir and skim 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.
• Hot water bath for 5 minutes.