4 c. drained peach pulp
2 c. drained unsweetened crushed pineapple
1/4 c. bottled lemon juice
2 c. sugar

Thoroughly wash 4 to 6 pounds of firm, ripe peaches; drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade or crush with a fork. Do not use a blender.

Place prepared fruit in a 2-quart saucepan. Heat slowly to release juice. Stir constantly until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with 4 layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses.

Combine 4 cups of fruit pulp, pineapple and lemon juice in a 4-quart saucepan. Add up to 2 cups sugar and mix well. Heat and boil gently for 10 to 15 minutes. Stir to prevent sticking.

Fill hot, sterile jars quickly, leaving 1/4-inch headspace. Adjust lids and process jars 30 minutes for pints; 30 minutes for half pints.

Variation: This recipe may also be made with any combination of peaches, nectarines, apricots and plums.