(From Farm Journal's Country Cookbook)

Drain 2 (1 lb. 14 oz.) cans sliced pineapple (in syrup, not juice). Reserve syrup. Combine 2 cups sugar, 1/2 cup light corn syrup and 1 2/3 cups pineapple syrup in a heavy 10" skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234 degrees on candy thermometer.

Add a third of the pineapple slices; bring to a boil. Reduce heat; simmer 25 minutes or until the pineapple is transparent around edges. Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time. Then add 3 (8oz.) jars maraschino cherries, drained. Simmer for 25 minutes. Let dry 24 hours at room temperature.