Instructions: To prepare fruit. Sort and wash ripe pears; pare and core. Chop or grind the pears.

Peel orange, remove seeds, and chop or grind pulp.

To make jam. Measure chopped pears into a kettle. Add orange, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.

This recipe yields 6 or 7 half-pint jars.

Yield: 6 or 7 half-pints

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