1 can crushed pineapple
Juice of 1 lemon
7 1/2 c. sugar
1 oz. jar maraschino cherries
1 bottle liquid pectin
Red food coloring

Combine pineapple, lemon juice and sugar. Drain cherries; reserve juice. Add enough water to juice to measure 3/4 cup. Chop cherries; add with juice to pineapple mixture. Bring to a boil, stirring constantly; boil for 2 minutes. Remove from heat, add pectin and food coloring as desired. Stir and skim for 5 minutes. Pack into hot sterilized jars, seal. Yield 2 1/2 pints.