1/2 pkg. dried peaches
1 c. water
3 lb. fresh rhubarb
1 #2 can crushed pineapple
4 c. sugar

Chop peaches into small pieces and soak overnight in 1 cup water. Cut rhubarb into 1 inch pieces and mix rhubarb, peaches, pineapple with liquid and sugar in large kettle. Bring to brisk boil, then reduce heat and cook slowly. Stir and cook until conserve looks thick, clear and shiny. Pour into 4 sterilized pint jars. Cover with melted paraffin and seal.