Our Family's Favorite Jam: Raspberry Peach Freezer Jam

I got this recipe from Tera Sweat who served as our Relief Society Home, Family and Personal Enrichment Leader   for some of the time that we lived in the Logan River 1st Ward.  One time we had a canning activity and this is one of the things we learned to do.  

8 c peaches peeled and smashed (about 14 peaches)
2 c raspberries smashed (2-2 ½ baskets)
8 c sugar
2 6 oz pkgs raspberry Jell-o
8-10 freezer containers

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves about 10-15 min. Add jell-O and bring to a boil. Boil for 2-3 min. Pour into containers and put into freezer.

Mello Jello

From the kitchen of:  Denise Smith

Jello:
1 large pkg. vanilla cook and serve pudding
1 large pkg. orange jello
Follow directions on box for both pudding and jello.  Stir together and chill until set.

Topping:
1 small pkg. lemon instant pudding
2 cups cold milk
8 oz. Cool Whip
1/2 cup powdered sugar
Mix all ingredients, pour over jello and chill until set.

Blueberry Jello

From the kitchen of:  Denise Smith

Jello:
1 can blueberry pie filling
1 6 oz. box jello, grape or blackberry
2 cups boiling water
11/4 cups ice water
1 can (20 oz.) crushed pineapple

Topping:
1 8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup sugar
1/2 tsp vanilla

Dissolve jello in boiling water, add ice water.  Stir in pie filling and pineapple, mix well.  Chill until set.  Spread on topping and chill.