4 qts. ripe pears, diced (about 2 dozen pears=4 qts.)
1 (#2 1/2) can or 3 1/2 c. crushed pineapple
2 sm. oranges, pulp and rind
1 c. maraschino cherries, sliced
Sugar

Peel pears and cut into 1/2 inch thick diced. Combine pears with the pineapple, grated orange rind and pulp. Measure the combined ingredients and for each cup of fruit, add 3/4 cup sugar. Let stand overnight. Bring to boil and cook. Stir frequently until it begins to thicken. Add cherries and boil 2-3 minutes more. Pour into jars and seal.