2 (1 lb. 4 oz.) cans sliced peaches
2 c. canned diced pineapple
5 1/2 c. sugar
1 1/2 c. Brazil nuts, finely chopped
1 (8 oz.) jar maraschino cherries, chopped

In pan, combine peaches, pineapples and sugar. Cook over low heat for 1 hour or until clear, stir occasionally.

Add nuts and cherries. Cook one minute longer.

Remove - jars - hot wax. Makes 2 quarts.