7 c. diced pears
Juice of 2 oranges
5 1/2 c. sugar
1 (8 oz.) jar maraschino cherries and juice
2 chopped orange rinds
1 (8 oz.) can crushed pineapple

Mix all ingredients. Let stand overnight in refrigerator. Cook in a large pot until it reaches 236 degrees. Pour into 3 or 4 hot scalded pint canning jars. Cover and seal. Cool.