Ingredients

• 3 c. diced peaches
• 3 c. sugar
• 1 (8 oz.) can crushed pineapple with juice
• 1 sm. pkg. peach or apricot Jell-o

Instructions

Bring peaches, sugar and pineapple to boil. Cook, stirring for 10 minutes. Remove from heat and add gelatin. Stir and pour into jars. Freeze.

Ingredients

• 6 cups peaches, cubed
• 2 cups cantaloupe balls
• 2 cups watermelon balls
• 2 cups sugar
• 1 1/2 cups orange juice
• 1/2 cup lemon juice
• 1 large can pineapple tidbits with juice

Instructions

Pour sugar over peaches, cantaloupe and watermelon. Let stand. Add remaining ingredients and mix. Freeze in small containers.

Remove from freezer 30 minutes before serving.

Dish into glasses and serve with Sprite or 7-Up.

1/2 large cantaloupe = 2 cups
1/3 large watermelon = 4 cups
9 peaches = 6 cups

Ingredients

• 2 pounds lean ground beef
• 1 (10.5 ounce) can condensed French onion soup
• 1/2 cup chopped onion
• 1 cup dry bread crumbs
• 2 eggs
• 1 teaspoon salt
• 1 pinch ground black pepper
• 3/4 cup ketchup (optional)

Instructions

Preheat an oven to 350 degrees F. Lightly grease a 12 cup muffin pan. Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.

Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F. If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6

Ingredients

• 6 cups unsweetened peaches
• 3 cups white sugar
• 1 1/2 cups apricot nectar
• 2 tablespoons orange or lemon juice
• 1 teaspoon vanilla

Instructions

Put peaches through food mill or food processor. Combine all ingredients in a slow cooker. Cover and cook on LOW for 3 hours, stirring occasionally. Uncover and continue cooking until excess liquid cooks away, about 5 to 8 hours. Seal and refrigerate or freeze for longer storage.

Ingredients

• 2 1/2 lbs. peaches (Idaho peaches)
• 1 c. crushed pineapple
• 1/4 c. lemon juice
• 1/4 c. sliced maraschino cherries
• 1 pkg. MCP pectin
• 5 1/2 c. sugar

Instructions

Wash, peel, and pit fully ripe Idaho peaches. Chop peaches fine. Measure 3 cups. Mix with pineapple, lemon juice and maraschino cherries. Blend fruit and pectin together in large kettle. Bring to a boil, stirring constantly. Add the sugar, mix well. Continue stirring and bring to a full rolling boil. Boil exactly 4 minutes. Remove from heat. Stir and skim alternately for 5 minutes to cool some. Pour into hot jars and seal.

Makes 8 (1/2 pint) jars.

Ingredients

• 2 2/3 cups finely chopped and peeled peaches
• 1 1/2 cups crushed raspberries
• 3 cups sugar
• 1 1/2 teaspoons lemon juice

Instructions

In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from heat; skim off foam.

Carefully ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

**Note: On the "sounds good" list but untried. Got good reviews.

Recipe Rating Legend

- Favorite!
- Good Stuff
- Made the cut
- Untried but looks interesting