3 lb. ripe peaches or 5 c. chopped
1 (1 lb. 4 oz.) can crushed pineapple
2 tbsp. lemon juice
7 c. sugar
2 (3 oz.) pkgs. orange jello

Peel, pit and chop peaches. Put 5 cups into large kettle. Add pineapple, lemon juice and sugar. Boil over medium heat 15 minutes, stirring often. Remove from heat; add jello. Stir about 5 minutes. Cool; put into jars and freeze. This may also be canned. This conserve makes a good ice cream topping.