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I'm going to post some recipes here that have been requested. They are just normal recipes, not diet or diabetic or ds 'friendly or unfriendly'. I hope you enjoy.

Spiced Peach Jam

4 cups finely chopped peaches (use a potato masher before measuring)
2 Tbsp fresh lemon juice
5 1/2 cups sugar
1 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
1/2 tsp ginger (optional)
1/2 tsp nutmeg (optional)
1/4 tsp allspice (optional)

Measure exact amount of prepared fruit into a 6/8 quart saucepot. Stir in lemon juice and spices.
Measure the exact amount of sugar into a separate bowl.
Stir 1 box pectin in to fruit. Add 1/2 teaspoon butter to reduce foaming, if desired.
Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. (you will be tempted to quit this stage early. If you are not sure if it is a rolling boil, it isn't a rolling boil)
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads and cover with two piece lids. Screw bands tightly and do a boiling water bath for 10 minutes, rolling boil.

Spiced Peach Jam with Splenda

3 cups finely chopped peaches
3/4 cup water
1/2 to 3/4 cup Splenda or 12 packets
spices same as above

Place prepared fruit in 6/8 quart saucepot. Stir in 3/4 cup water and 1 box 'sure-jell for less or no sugar needed recipes fruit pectin'.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in Splenda.
Ladle quickly in to prepared jars, filling to within 1/8 inch of tops. Process in boiling bath.

This jam will not turn the same color as a jam with sugar. The sugar caramelizes, giving a golden color to peach jam. This jam will be bright yellow, like the peaches. It will look cloudy too. That is okay.

Spiced Pickled Peaches

You can use peach or pineapple in this recipe. If using peaches, look for very small peaches. If they are larger, cut into quarters.

21-24 small peaches
3 1/2 cups suger
1 3/4 cups white vinegar
1 1/4 cup water
3 cinnamon sticks, 3 inches long, broken
1 Tbsp whole cloves
1/2 tsp whole allspice

Peel peaches and place in a solution of 8 cups water and 1 tsp lemon juice.
Bring sugar, vinegar and water to a boil over high heat in a large stainless steel or enamel saucepan, stirring until sugar is dissolved. Tie cinnamon, cloves and allspice in a cheese cloth bag; add to sugar. Reduce heat, cover and boil gently for 15 minutes.
Drain peaches and add to syrup. Return to a boil and boil gently for 5 minutes. discard spice bag.
Remove hot jars from canner. Remove peaches from liquid with a slotted spoon; pack into jars. Pour liquid over peaches to within 1/2 inches of rim. Process for 20 minutes for pint and 25 minutes for quart jars. Should make 3 quarts.

If you use pineapple, use 1 peeled and cored pineapple cut into chunks in place of the peaches. Increase water to 3 cups for syrup.

Festive Peach Conserve with Hazelnuts

1 each, lemon and large orange
3 cups finely chopped peeled peaches, fresh or frozen
1/2 cup water or white wine
2 1/2 cups sugar
1/2 cup golden raisins
1/4 cup chopped candied cherries
1/4 cup coarsely chopped hazelnuts

Remove thin outer rind from orange and lemon with vegetable peeler and cut into thin strips with scissors or sharp knife, or use a zester. Remove and discard remaining white rind and seeds.
Finely chop orange and lemon pulp with a knife or in a food processor with on/off motion. Place rinds and pulp in a large stainless steel or enamel saucepan; add peaches and water. Bring to a boil over high heat, boil gently, covered for 10 minutes or until fruit is tender.
Stir in sugar, raisins and cherries. Return to a boil, reduce heat and boil gently, uncovered, until mixture will form a light gel, about 25 minutes, stirring occasionally, Remove from heat and stir in hazelnuts.
Ladle into sterilized jars and process for 10 minutes in boiling bath.