14 ripe pears, peeled & cored
1 can crushed pineapple
2 oranges, rind of one, juice & pulp of both
1/2 c. maraschino cherries
2/3 c. sugar to each cup of mixed fruit

Grind or chop in blender or food processor. Cook slowly, stirring occasionally to prevent sticking, until light amber in color (about 1 hour). Seal in jars while still very hot.