Confetti Ambrosia Jam - cooking recipe

Ingredients

3 cups unbleached cane sugar
1/2 cup lemon juice, bottled
3 cups pears, peeled & thinly sliced
1 orange, thinly sliced (I used a navel)
1 cup crushed pineapple
1/2 cup flaked coconut
1/2 cup maraschino cherry, thinly sliced (with juice to fill 1/2 cup after cherries are in measuring cup)
1 3/4 ounces pectin, powder, no-sugar (I use Ball)

Preparation

Measure 3 cups of sugar & set to one side near stove.
Put 1/2 lemon juice in non-reactive 4 quart pot. Slice pears as thinly as possible, putting them into lemon juice ASAP to minimize browning. Slice quartered orange as thinly as possible, discarding pieces that are only rind without pulp attached. Goal for the slices is wafer-thin.
Add pineapple, coconut shreds & sliced cherries to pot.
Stir in the pectin, mix well without tearing up orange shreds. Let sit 5 minutes. Boil to hard boil that can't be stirred down & boil one minute.
Add sugar all at once & stir well to incorporate. Bring to hard boil & boil 4 minutes.
Ladle into hot sterilized 1/2 pint jars, place on lids & rings & hot water bath process 10 minutes.