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

Cut orange slices in half, place in sauce pan, cover with water and bring to boil. Simmer until rind is tender. Drain well and set aside. Drain canned fruits well, reserving pineapple juice and half of peach and apricot juices. Combine juices and remaining ingredients. Bring to a boil and simmer 30 minutes. Combine fruit in a 9 cup container and pour hot juice mixture over fruit. Refrigerate 24 hours. Remove cinnamon and cloves before serving.