Wash and stone the cherries, pick and wash the raspberries, stem the currants, pare and shred the pineapple and cut the oranges into small pieces without skinning them. Wash and dry the raisins.
Measure the fruit, put it into a preserving pan over a slow fire and simmer for one hour, stirring often.
Heat as many pounds of sugar as there are pounds of fruit, add to the boiling fruit, and cook to the consistency of marmalade.
Seal in jars.