This is the recipe I use minus the fruit fresh. Banana Jam 4 cups prepared fruit (about 11 fully ripe medium bananas) 1/2 cup fresh lemon juice 1 tsp. EVER-FRESH or Fruit Fresh Fruit Protector (optional) 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 6 cups sugar, measured into separate bowl MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

I don't remember the store.....but I remember a peanut butter machine when I was a kid, Don't think it was a supermarket....but more of a deli place. I remember it had a window that was completely filled with peanuts in the shell,,,,and they had a roaster and you could buy a brown paper bag full of warm peanuts or get a carton of peanut butter squirted out of a machine which looked a little like a soft serve ice cream machine.... This was more than 60 years ago in northern New Jersey. It was on the south side of Bloomfield ave in Caldwell.... on a corner. Linda C

It's fine. I think because I added the sugar before I measured it out into the 8 cup amount, I maybe should have added a little more sugar? My peaches were very large and I had pretty much more than 8 cups. Maybe that is why you add the sugar later, because it's a measured amt of "butter" at that point? Anyway, Here it is along side one of Nancy's (also) peach preserves! How long does that last cooking stage usually take? Mine never really got to a point of holding shape in a spoon, but I had boiled it awhile, so I stopped. Thank you Nancy - I will have these for some special Christmas gifts, if I can keep myself out of them - lol. Stacy

OMG!!! I'm so sorry, Amck! That's totally my fault. I sometimes omit words when I type fast because my mind has moved on before my fingers have caught up, but, since I was giving directions, I tried really hard to do a good job proofreading and still didn't catch that I'd omitted the word "half" (since childhood, I always think of it as one box is one pound is two cups is four sticks). I've fixed it now. I'm so sorry to have caused the panic! Deepest, sincerest apologies!!! I hope the cookies are fab and the presentation is even better. Regarding the measuring, if your wrapper isn't labelled with TBSP and cup measures it it looks wrong, you can soften the butter and pack it into your standard measuring cup and you'll see that a stick is half a cup. You could weigh it to see if your stick really is a quarter pound. Or you could check the labelling on the box for the package weight to make sure it's not one of those three quart "gallon" jug of milk kind of innovation. Again my apologies!