2 c. sugar
1 (20 oz.) can pineapple chunks
1 (2 1/2 lb.) cantaloupe, peeled and cubed
1/4 c. shredded coconut
1/4 c. maraschino cherries

Combine sugar and undrained pineapple in large heavy saucepan. Bring to a boil. Boil 10 minutes. Add cubed cantaloupe; cook 5 minutes. Stir in coconut and cherries. Cook additional 5 minutes.

Pour into hot sterilized jars. Seal at once. Store in cool, dark place. Makes 3 1/2 cups.