Apricot-Peach Honey

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: 50 mins
• Yields: 12 small jelly jars

Ingredients

• 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.