3 c. chopped or ground pears, about 2 lb.
1 lg. orange
3/4 c. drained crushed pineapple
1/4 c. chopped maraschino cherries (3 oz. bottle)
1/4 c. lemon juice
1 pkg. powdered pectin
5 c. sugar

To prepare fruit: Sort and wash ripe pears. Pare and core. Chop or grind the pears. Peel oranges, remove seeds and chop or grind pulp.

To make jam: Measure chopped pears into a kettle. Add orange, pineapple, cherries and lemon juice. Stir in pectin. Place on high heat and stirring constantly bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Fill and seal container. Process 5 minutes in boiling water bath. Makes 6-7 half pint jars.