1In a large saucepan add peaches, sugar and pineapple; stir and cook on medium heat for 25 minutes. Remove from heat and stir in jello mix. Let it cool slightly, then scoop into freezer containers; don't put lids on until completely cooled. Place lids on containers and let them sit at room temperature for 24 hours. Label and freeze.
2To use: take a container from freezer and place in the refrigerator to thaw overnight.