Pear Jelly

3 c Prepared Pears
1 Whole Orange; Chopped
1 8-oz Can Crushed Pineapple; Drained
1/4 c Marschino Cherries
1/4 c Lemon Juice
1 pk Sur-Jell
5 c Sugar

Peel, core and chop pears. Measure into large saucepan. Stir in orange, pineapple, cherrie and lemon juice. Add pectin; mix well. Bring to a full, rolling boil over high heat stirring constantly. At once, stir in sugar. Return to a full rolling boil; boil hard for heat; Skim and stir by turns for 5 minutes. Ladle into hot jars. Seal by bringing pressure up to 13 pounds and turn off heat.

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