1 can crushed pineapple
Juice of 2 lemons
7-1/2 cups sugar
1 (9 ounces) jar maraschino cherries
1 bottle liquid pectin
red food coloring
Combine pineapple, lemon juice, and sugar. Drain cherries; reserve juice. Add enough water to juice to measure 3/4 cup. Chop cherries; add with juice to pineapple mixture. Bring to a boil, stirring constantly; boil for 2 minutes. Remove from heat; add pectin and food coloring as desired. Stir and skim for 5 minutes. Pack into hot sterilized jars; seal.
Yield: 2-1/2 pints