1 or 2 unpeeled oranges, sliced & seeded
1 (20 oz.) can pineapple chunks
1 (16 oz.) can apricot halves or peaches
1 (29 oz.) can pears
1 c. sugar
1/2 c. vinegar
3 sticks cinnamon
5 whole cloves
1 (3 oz.) pkg. cherry Jello

Cut orange slices in half, place in saucepan and cover with water. Simmer until tender. Drain well and set aside.

Drain canned fruits well, saving all of pineapple juice and half of the pear and apricot juice. Combine juices, sugar, vinegar, cinnamon sticks, cloves and Jello powder in saucepan and simmer for 30 minutes.

Combine all fruit and rind from oranges in 9 cup container, pour hot juice mixture over fruit. Refrigerate at least 24 hours. It keeps 3 to 4 weeks. Yield: about 15 servings.