Fruit Soup - cooking recipe

Ingredients

1 large can peaches
1 large can pears
1 large can fruit cocktail
2 cans Queen Anne cherries
1 large can chunk pineapple
1 lb. prunes, cooked
1 c. dried currants
3/4 c. pearl tapioca
1/2 c. red hots

Preparation

Soak pearl tapioca in 2 cups water overnight.
Drain and slice fruits.
Cook juice and tapioca about 1 hour until it looks clear, stirring often.
Add red hots to juice, stir until dissolved.
Add dried currants to hot juice, then add all to cool fruit.
Keep in covered jar in refrigerator.