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“This recipe came fromBuckhorn Inn in Churchville, Va. We ate this for breakfast and fell in love with it. This is from their cookbook.”
READY IN:
50mins
YIELD:
12 small jelly jars
UNITS:
US

Ingredients Nutrition

  • 5 cups crushed peaches
  • 2 cups pineapple, drained
  • 7 cups sugar
  • 6 ounces apricot Jell-O

Directions

  1. Boil first 3 ingredients together for 15 minutes.
  2. Remove from stove and add Jell-O.
  3. Stir well.
  4. Put into jars.
  5. Let stand 12 hours before freezing.

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