Because the ingredients are available year-round, this is a good recipe to make around the holidays. The cherries give this a nice color.
3 oranges
1 lemon
1 lb 14 oz (30 oz) canned crushed
pineapple
3 lbs sugar
1 small jar maraschino cherries,
chopped
Wash oranges and lemon, and put through food chopper/grinder.
Add pineapple and sugar.
Bring slowly to boiling, stirring until sugar dissolves.
Cook rapidly until thick (about 30 minutes), stirring occasionally to prevent sticking.
When thick, remove from heat and add the chopped cherries.
Ladle, boiling hot, into hot 8-oz canning jars, leaving 1/4 inch head space.
Process the jars 10 minutes in boiling water bath. Turn off heat and remove cover. Let jars cool for 5 minutes, then remove jars from canner.