Nectarine Pineapple Conserves

Pit nectarines; do not peel. Finely chop or grind, using coarse blade. (Or dice about 1/2 cup at a time in processor until they are finely crushed, not smooth.) Measure fruit; should be 3 cups. Combine with undrained pineapple, lemon juice, cherries and sugar in a large kettle. Heat to boiling, stirring until sugar dissolves. Boil hard for 1

Minute. Remove from heat and stir in pectin. Stir and skim off foam for 7 minutes. Pour into hot, sterilized glass jars and seal at once. You may pour a thin layer of melted paraffin over tops of jars. When cool, add a lid and seal it. Makes 9 jelly jars.