Pearadise Marmalade - cooking recipe

Ingredients

3 c. prepared fruit (about 2 1/2 lb. fully ripe pears)
1 medium orange
1 lemon
1 (8 1/4 oz.) can crushed pineapple (undrained)
1/3 c. maraschino cherries, chopped
5 c. sugar
1 box Sure-Jell fruit pectin
1/2 tsp. margarine or butter

Preparation

Peel and core pears.
Finely chops or grind fruit.
Measure 3 cups into 6 or 8-quart saucepot.
Remove colored part of peel from orange and lemon.
Remove and discard white part of peel from fruit.
Chop the fruit, reserving any juice.
Add to saucepot. Cut reserved orange and lemon peels into thin slivers or chop or grind.
Add to saucepot.
Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly.