Christmas Brunch Jam - cooking recipe

Ingredients

1 (20 oz.) can unsweetened pineapple tidbits, undrained
2 (6 oz.) jars red cherries, drained
2 (6 oz.) jars green cherries, drained
7 c. sugar
2 (3 oz.) pkg. liquid pectin

Preparation

Drain pineapple reserving 2 tablespoons of juice.
Chop cherries in blender.
Combine pineapple, juice, cherries and sugar in large nonaluminum Dutch oven, over medium-high heat, stirring constantly until sugar dissolves.
Bring to full rolling boil and boil 1 minute, stirring.
Stir in pectin.
Boil 1 minute more. Remove from heat and skim off foam.
Let stand for 10 minutes. Ladle into hot sterilized jars.
Leave 1/4-inch space in top of jar.
Process in boiling water bath for 10 minutes.
(Put in a boiler of water and bring them to a boil and let them boil for 10 minutes.)