12 med. Bartlett pears
1 (14 oz.) can pineapple tidbits
1 orange, juice and grated zest of rind
8 1/4 c. sugar
1 (3 oz.) bottle maraschino cherries

Chop pears and pineapple. Add orange juice, peel and sugar. Let stand overnight. In the morning cook slowly until thick, about 2 1/2 hours. Add chopped cherries and seal in hot sterilized jars. Yields about 9 (6 ounce) glasses.