1 large lemon
1 large (20 oz.) can crushed pineapple
1 jar maraschino cherries, drained & cut up
1/2 cup chopped walnuts (optional)
6 cups sugar
1/2 cup water
Grind lemon and oranges. Add pineapple and 1/2 cup water.
Bring to a boil and cook about 45 minutes. Add 6 cups sugar and
jar of cherries. Add nuts. Cook until it jells, about 30 minutes.
Pour into 4 or 6−ounce sterilized jars; seal and process according to
jar manufacturer's directions.