2 c. (480 mL) finely chopped, pitted, tart red cherries
2 c. (480 mL) sugar
2 c. (480 mL) finely chopped, cored, pared, fresh pineapple (about 1 med.)

Combine all ingredients. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 3 half pints (720 mL).