Two 1 pound 4 ounce cans of sliced peaches 2 cups of canned diced pineapple 5 1/2 cups of sugar 1 1/2 cups of Brazil nuts, finely chopped One 8 ounce jar of maraschino cherries, chopped
In pan, combine peaches, pineapples and sugar. Cook over low heat for 1 hour or until clear, stir occasionally. Add nuts and cherries. Cook one minute longer. Remove - jars - hot wax. Makes 2 quarts.
Peach & Pineapple Marmalade 2
5 cups of mashed peaches 1 medium can of crushed pineapple 7 cups of sugar 1 large or 2 small boxes of orange Jell-O
Mix together and bring to a boil; cook 15 minutes. Take off stove and stir in 2 small or 1 large box orange Jell-O. Seal in jars or freeze.
