|Orange juice||1 Cup (16 tbs)|
|Grated orange peel||1⁄3 Cup (5.33 tbs)|
|Sugar||5 Cup (80 tbs)|
|Coconut||1 Cup (16 tbs)|
|Chopped maraschino cherries||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Peel pineapple; remove eyes; core; and chop.
Combine pineapple, orange juice and peel in a large sauce pot.Simmer 10 minutes.
Add sugar and cook to jellying point.
Remove from heat; stir in coconut, cherries and almonds.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 15 minutes in boiling water bath.