4 lb. bartlett pears
2 oranges
1 #2 1/2 can sliced pineapple
Sugar
1 (5 oz.) jar maraschino cherries, thinly sliced

Wash pears, peel and cut into small pieces. Drain pineapple, saving juice, cut pineapple into small cubes. Cut oranges into small bits - including the rind. Measure fruit and put into kettle. Add 3/4 as much sugar as fruit (i.e. - if you have 10 cups of fruit add 7 1/2 cups sugar) then add pineapple juice. Let stand overnight. Cook slowly until thick and transparent (about 40 minutes). Add cherries and cook 5 minutes longer. Put in tumblers and seal.