1. Prepare containers and lids for freezer jams
2. Peel, pit, and slice peaches. In large bowl, with potato masher or slotted spoon, thoroughly crush enough peaches to make 1 1/2 cups fruit. From orange, grate 2 teaspoons peel. Peel and section orange; dice enough sections to make 1/4 cup fruit. Add orange peel and sections, chopped nuts, cherries, lemon juice, and salt to peaches in bowl. Stir in sugar until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat fruit pectin and water to boiling; boil 1 minute, stirring constantly. Stir pectin mixture into fruit; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into glasses to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.