6 medium peaches, cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (6 ounces each) crushed pineapple, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1-3/4 ounces each) powdered fruit pectin
10 cups sugar
In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; boil for 2 minutes. Remove from the heat. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
Yield: 13 cups.