Categories: Preserves, Jams, Fruits 
      Yield: 6 servings 
  
      3 lb Pears (underripe) 
      1 cn Pineapple (small can crushd) 
      1    Orange (juice & grated rind) 
      4 oz Maraschino cherries 
      3 c  Sugar (per 4 cup fruit mix) 
  
  Wipe, stem, peal and core pears.  Cut in small pieces.  Mix pears, 
  pineapple and orange (juice and rind) together.  Measure.  For each 4 cups 
  fruit mix, add 3 cups sugar.  Cover and let stand overnight.  Simmer until 
  thick (about 2 hours).  Add cherries (cutting them in half).  Stir well. 
  Process for 10 minutes in boiling water bath.  Makes eight 6 oz. jars. 
   
  NOTE: This is good used as a topping on pound cake. 
   
  SOURCE: Ruby Branning Shared by Nancy Coleman