Place drained, cooked peaches, drained crushed pineapple, lemon juice and sugar (if using) in 4-qt. Saucepan. Mix well to dissolve sugar. Bring to a boil, stirring constantly. Boil to desired thickness, 10 to 15 minutes, stirring occasionally to prevent scorching. To freeze jam: Remove from heat. Continue to stir about 2 minutes. Pour into freezer containers, leaving 1/2-inch headspace. Seal. Chill in refrigerator, then store in freezer. Keep in refrigerator after opening. To can jam: Pour boiling hot jam into clean hot pint or half-pint canning jars to 1/4-inch from top of jar. Seal and process in boiling water bath, 15 minutes for half-pint jars or 20 minutes for pint jars. Cool and store in cool dry, dark place. After opening, store in refrigerator. (Freezing a low or no sugar jam retains the color better than if you can it. If you are going to use a little artificial sweetener, it needs to be added after cooking, and should only be used with a freezer jam.)

*For drained peach pulp: Wash and prepare fruit. Remove pits, stems and seeds, and peel. Cut or chop fruit in a processor or mash with a fork. Cook the fruit in a pan for a few minutes to release the juices - be careful not to overheat or burn. Pour fruit into a jelly bag (or cheesecloth) and let the juice drain for 15 minutes. (You can save the juice for jelly or for fruit juice.) Measure the solid fruit to use for making jams with little or no sugar.

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