from Hazel Dodge
1/2 cup sugar
2 cups canned freestone peaches
1 cup pineapple juice
1/4 cup cider vinegar
1 stick cinnamon
12 cloves
1 package orange-pineapple Jello
Tea
Boil the juice, sugar, spices and vinegar.
Add fruit and simmer for 10 minutes.
Remove peaches and add enough strong tea to make 2 cups liquid.
Dissolve jello in the hot liquid.
Remove spices.
Arrange peaches in the mold and pour the mixture over them.
Refrigerate until solid and serve.