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1
Wash jars, place in 9X13 metal pan upside down with two cups of water in pan.Heat oven to 225*. Put pan in oven. Place seals in a saucepan, heat on low, seals should be hot.
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2
In large stockpot, add 8 cups of chopped fresh peaches with any juice, or canned chopped peaches with juice.
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3
Measure crushed pineapple and juice.
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4
Add enough water to measure 3 1/2 cups.
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5
Add to stockpot.
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6
Add orange jello pkgs and sure-jell.
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7
Add margarine or butter.
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8
Stir with a wooden spoon to mix.
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9
Add 2 cups water.
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10
Heat to a boil.
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11
Add sugar all at once.
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12
Stir constantly so it does not scorch. Boil for one full minute, a rolling boil that you cannot stir down.
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13
Take off heat.
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14
Skim off foam.
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15
Add maraschino cherries if desired. Stir.
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16
Fill jars, 1/4 inch head room. Wipe the neck edge and top of each filled jar with damp clean cloth, seal and tighten with ring.
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17
Have a canner ready to place jars in hot water bath for 10 minutes. Take out with tongs and place on towel padded counter.
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18
You will hear a pop and the seal will be dented in when sealed.
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19
12-15 1/2 pint jars with seals and rings.
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20
Remember thuis takes time to seal, it is hot when it comes out of the canner so let it cool. If not set up overnight, use the recipe Liquid Cement #151544. It is not mine but hats off to cook who make it, it works!
