Peach Preserves Jam Recipe

2 lb peaches
3 cup sugar
1/2 cup water

Peel peaches.  Remove pits.  Cut each peach in 6 or 8 pieces. Combine
sugar and water.  Boil 5 minutes.  Add fruit.  Boil slowly until fruit is
clear  and juice is thick.

Peach Rhubarb Jam

2  qt. sliced or fresh rhubarb, 1 inch; pieces
4 cup sugar
1 can peach pie filling (21 oz.)
1 pkg orange flavored gelatin

In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil.  Reduce heat and simmer
for 10 minutes.  Meanwhile, dice peaches and add with filling to saucepan;
return to boiling.  Remove from heat; add gelatin and stir until
dissolved. Spoon into canning jars or freezer containers.  Cool completely.
Refrigerate or freeze. Yield: About 7 half-pints 

Pineapple Apricot Jam

2 lb dried apricots
2 cup crushed pineapple
3 1/4 cup sugar

Wash apricots.  Cover with cold water.  Heat slowly to boiling. Simmer
until soft.  Add pineapple and sugar.  Simmer slowly, stirring frequently,
until thick.