Dice or blend peaches. Combine fruit and sugar in a saucepan and bring to a boil. Cook for 20 minutes, stirring occasionally. Remove from heat and add jello. Mix well, pour into hot jars immediately; put lids and rings on and let seal.
Yield: 11 cups.
Ingredients
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8 cups fruit (I usually use 6 cup peaches and 2 cup crushed pineapple)
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6 cups sugar
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2/3 cup orange jello
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