Tip: If you have a food processor, it speeds up the process when making this marmalade.

Peel the oranges and lemon and cut into quarters.  Leave some of the white rind on the oranges because the rind is where a lot of the pectin is.

Place a small plate in the freezer (to be used to test for gelling).

In a food processor, fitted with a metal blade, working in batches, pulse oranges and lemon until finely chopped.  Do not puree.

In a deep, stainless steel saucepan, combine chopped oranges, lemon, and crushed pineapple with juice and sugar.  Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil hard, stirring constantly, until the mixture begins to sheet from a metal spoon (20-30 minutes).

Add cherries and boil until the mixture reaches the gel stage, about 5 (or 10) minutes. Remove from heat and test for gelling using the plate method.

Plate method to test gelling: Remove the plate from the freezer and place about a teaspoon of jam on it. Put the plate back in the freezer for about 2 minutes. Remove it from the freezer and gently push the edge of the jam with your finger. If it is properly gelled, the jam should wrinkle a bit. If it is still runny, continue cooking the jam for 5 minutes more and test again using the plate method.

If the gel stage has been reached, skim off the foam.

Ladle hot marmalade into hot jars, leaving 1/4-inch headspace.  Remove air bubbles and adjust the headspace if necessary.

Center lid on jar.  Screw the band down until resistance is met, then increase to fingertip-tight.

Process in a boiling-water bath for 5 minutes, up to 1,000 feet altitude.  If you live at a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.

Wait 5 minutes, then remove the jars from the canner, then cool, and store.