2 (1 lb. 14 oz.) can sliced pineapple
3 (8 oz.) jar maraschino cherries
2 c. sugar
1/2 c. light syrup

Drain pineapple. Reserve syrup. Combine sugar, light syrup and 1 1/3 cups pineapple syrup in a heavy 10 inch skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 230 degrees.

Add 1/3 of pineapple. Simmer for 25 minutes or until pineapples are transparent around the edges. Drain on a wire rack. Repeat same with rest of pineapples. Then add drained cherries. Cook for 25 minutes. Let dry for 24 hours at room temperature.