5 c. sugar
4 c. peaches, peeled and sliced
1 (10 oz.) pkg. frozen raspberries
1 (3 oz.) pkg. raspberry Jello

Mash peaches in a large cooker. Add sugar and raspberries and bring mixture to a steady boil. Stir constantly to avoid scorching. Boil for 25 minutes until mixture is medium thick. Remove from heat and add Jello. Stir well until Jello dissolves. Pour into pint jars which have been sterilized. Cover with wax or seal in regular way.