2 1/2 lbs. peaches (Idaho peaches)
1 c. crushed pineapple
1/4 c. lemon juice
1/4 c. sliced maraschino cherries
1 pkg. fruit pectin (MCP)
5 1/2 c. fine granulated sugar (U & I)

Wash, peel, and pit fully ripe Idaho peaches. Chop peaches fine. Measure 3 cups. Mix with pineapple, lemon juice and maraschino cherries. Blend fruit and pectin together in large kettle. Bring to a boil, stirring constantly. Add the sugar, mix well. Continue stirring and bring to a full rolling boil. Boil exactly 4 minutes. Remove from heat. Stir and skim alternately for 5 minutes to cool some. Pour into hot jars and seal.

Makes 8 (1/2 pint) jars.