* Wash and sterilize 5 or 6 pint sized canning jars.
1. Coarsely grate the peel from the orange, avoiding any of the white part underneath the rind. Section the orange and cut into small pieces. Combine the orange pieces, the peel, diced pears, well-drained pineapple, cherries and pectin in a large heavy pan.
2. Bring mixture to a boil, stirring constantly. Add sugar, bring to a full rolling boil and boil for 2 minutes.
3. Remove from heat and stir constantly for 2 more minutes. Pour into sterilized hot jars and seal.
Keep in cool dark place.