No recipe exists for this combination, but if your daring and want to try making some, its well worth the effort.

Start with about a dozen peaches, and a dozen mixed varieties of Pluots. Place in boiling water to soften the skins. Then place in cold water and peel each fruit. Cut stone away from the flesh, and slice into small pieces. The mixture will be placed in a large pot. Add sugar, or other (Splenda) sweetener to taste. Bring just to a simmer, while mixing one small bottle each of mango, passion fruit, and guava juice concentrates. The concentrates should also be sweetened to taste, and mixed in a blender with a few pieces of crystalized ginger. I mix in Pomona pectin into the juice concentrates using the blender. Then, pour all the concentratepectin mixture into the simmering peach mixture and bring back up to a boil. Add the calcium water (used the whole package of calcium as well as Pomona pectin). Stir so that the mixture will not get scorched. Add about 2-3 tablespoons of ascorbic acid to the boiling mix. Fill pint jars with the mixture (usually yields about 10 pints). Follow the processing time for fruit jams in pints and allow to cool. The mixture will be loose at room temperature, but should thicken slightly when cooled. If you prefer to have a stiffer product, you can add more pectin.

Because I cannot enjoy much in the way of high potassium foods, this one was worth the effort and will be eaten very sparingly. The juice concentrates are available from several supermarkets, in the ethnic section for Spanish foods. The brand name of the juice concentrates is- Datruta. Other juice concentrates can also be used.