Wash fruit. Using a large sharp knife, slice off the bottom stem end and the green top of pineapple. Stand pineapple on one cut end and slice off the skin in wide strips from top to bottom; discard skin. To remove the eyes, cut diagonally around the fruit, following the pattern of the eyes and making narrow wedge-shaped grooves into the pineapple. Cut away as little of the meat as possible. Cut pineapple in half lengthwise; place pieces cut-side down and cut lengthwise again. Cut off and discard center core from each quarter. Finely chop pineapple. Measure 3 cups pineapple. Peel, pit, and cut peaches into cubes. Measure 8-1/2 cups peaches. Peel, core, and cut pears into cubes. Measure 6-1/2 cups pears. Halve and pit cherries. Measure 2-1/2 cups cherries. Remove stems from grapes. Measure 3 cups grapes.
In a 4- or 6-quart Dutch oven or kettle combine all fruit. Add hot syrup and bring to boiling. Pack hot fruit in hot, clear jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a boiling-water canner for 20 minutes (half-pints or pints). Remove jars from canner; cool on racks. Makes 9 pints (36 one-half-cup servings).
In a large saucepan cook and stir sugar and water over medium heat until sugar dissolves. Makes 4-3/4 cups syrup.
In a large saucepan cook and stir sugar and water over medium heat until sugar dissolves. Makes 5 cups syrup.