4 pounds firm, right pears
30 ounces sliced pineapple
2 oranges, large, seedless
3 quart sugar
4 ounces maraschino cherries

peel pairs, remove cores and sliced thinly; cut each pair slice in about four pieces (you should now have about 2 quarts of sliced pears). Drain the canned pineapple and cut each slice in about a 1/4″. Cut the orange, including the rind, into thin slices, then cut each slice into about four wedges. Combine these three fruits, measure, and add an equal amount of sugar; mix and let stand overnight. the next day, turned into a large kettle, and bring to a boil. Reduce heat and boil mixture gently stirring occasionally, until the fruit begins to look translucent (about one hour). Drain the maraschino cherries and cut each cherry into small pieces; add cherries to the other fruits. Remove from heat, pour into hot, sterilized jelly jars and seal. Recipe makes about 5 pints of Pear Marmalade.