I made peach and honeysuckle fruit cheese (like a set, condenced jelly to eat with cheeses, rather than a cheese itself...more common is quince cheese) last summer, and we cracked it open tonight to tryit. Well it got the thumbs up from my family, and everyone is insistent I make some more, but I am not sure.....it took an obcene amount of fruit to make just one jar, and two days straining and seiving and boiling down. Its a lot of effort for one jar. Its ok, I like it, but not sure how I feel. I am also trying really hard to find square preserving jars, which would make it eeasier to serve neat slices.....I just cannot find them, yet there are pictures of them in at least two books I have.