12 pears
3 oranges with rind
1 (4 1/4 oz.) can crushed pineapple
1 (.29 cent jar) maraschino cherries

Remove seeds, stems and peels. Put pears, oranges, pineapple and cherries through food chopper. Measure 1 cup pulp to 1 cup of sugar into a heavy pan. Cook until thick, stirring often, over low heat (about 2 hours).

This was my grandmother's recipe. My children looked at the brownish color and the orange peel and called it Alligator Jelly.

To can, process 1/2 pint jars in a boiling water bath canner for 5 minutes.