How about this "Cranberry Salsa" from NCHFP? Spicy Cranberry Salsa * 6 cups chopped red onion * 4 finely chopped large Serrano peppers* * 1 1/2 cups water * 1 1/2 cups cider vinegar (5%) * 1 tablespoon canning salt * 1 1/3 cups sugar * 6 tablespoons clover honey * 12 cups (2 3/4 pounds) rinsed, fresh whole cranberries *Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Yield: About 6 pint jars. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: 1. Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2. Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes. 3. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching. 4. Fill the hot mixture into clean, hot pint jars, leaving 1/4-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. 5. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals. Table 1. Recommended process time for Spicy Cranberry Salsa in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pints or Pints 10 min 15 20

Honey Plum Jam 3 cups pitted, coarsely chopped purple plums (about 500g) 1/3 cup sugar 1/3 cup water 2 tablespoons lemon juice 2 tablespoons honey Combine the plums, sugar, water and lemon juice in saucepan. Bring to the boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks. Plum Jam You will need 340g sugar for every 450g plums. Wash and dry, stone and weight the plums and cut into halves or quarters. Put into a large saucepan, cover with the sugar. Stir well and leave for 24 hours. Next day, slowly bring the mixture to the boil, stirring with a wooden spoon at short intervals until the sugar starts to dissolve. When boiling point is reached, reduce heat and simmer on low until the mixture gels when tested. Stir in 2 teaspoons margarine. Bottle in sterilised jars while still hot and seal with paraffin wax. If liked, add 1 tablespoon chopped glace ginger and 1 tablespoon green ginger wine for every 500g of jam to the mixture when beginning to cook.

Here is a recipe I found. I don't know how good it is but you can try it. Peach Jam Drain peaches and crush to yield 6 cups. Place 6 cups crushed peaches, 2 cups crushed pineapple, and 8 cups sugar into a saucepan. Bring to a boil and cook 20 minutes. Remove from heat and stir in 2 boxes of orange jell-o. Stir well until dissolved. Can and seal. I have made Strawberry/Pineapple jam like this but I used fresh strawberries with the canned crushed pineapple and it turns out fine. Just add equal amount of sugar to your fruit and cook about 20\-30 till thickend and pour into prepared jars.

Well, I solved my Abundance problem by taking a big market basket full of the white peaches, pluots and tomatoes to a going-away BBQ for our nephew, where they all disappeared like I'd put out little balls of gold. One of the guys offered GDG a little candy bar, but she said she's rather have another peach. How's that for good training?! I need to go out and wrap the Indian Blood Peaches in bird netting -- if I want any for canning. The Nectarines should be getting ripe any day now. I haven't been out to look yet, but I imagine that the last of the peaches and pluots that ripened while we were gone have been eaten by the critters. Thank you for the links, terri, but they are pretty much the same ones I pulled up when I first started out, and none seem to be for white peaches. (But then I could have missed one since my eyes glazed-over reading all the threads.)