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1
Bring boiling-water canner, half-full with water, to simmer.
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2
Wash jars and screw bands in hot, soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain well before filling.
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6
Peel and core pears.
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7
Finely chop or grind fruit.
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8
Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot.
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9
Remove colored part of peel from orange using vegetable peeler; set aside.
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10
Remove and discard remaining white part of peel from orange.
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11
Chop fruit, reserving any juice; add to saucepot.
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12
Repeat procedure with lemons; add to saucepot.
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13
Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot.
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14
Stir in pineapple in juice and cherries.
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15
Stir pectin into fruit in saucepot.
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16
Add butter.
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17
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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18
Stir in all sugar quickly.
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19
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
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20
Remove from heat.
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21
Skim off any foam with metal spoon.
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22
Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
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23
Wipe jar rims and threads.
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24
Cover with two-piece lids.
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25
Screw bands tightly.
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26
Place jars on elevated rack in canner.
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27
Lower rack into canner.
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28
Water must cover jars by 1 to 2 inches; add boiling water if needed.
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29
Cover; bring water to gentle boil.
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30
Process 10 minutes.
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31
Remove jars and place upright on a towel to cool completely.
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32
After jars cool, check seals by pressing middle of lid with finger.
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33
(If lid springs back, lid is not sealed and refrigeration is necessary.
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34
).
