Juice oranges, and grind peel.
Mix pineapple, orange juice, rind, water and cherry juice in saucepan.
Cover, and simmer until pineapple and rind are tender, about 15 minutes.
Add apricots and sugar.
Bring to boil, stirring occasionally.
Insert candy or fat thermometer, and cook, stirring until it registers 216°F., about 20 minutes; or use saucer test.
Add cherries and almonds.
Simmer 5 minutes.
Skim, and ladle into 10—12 sterilized jelly glasses or jam jars.
Cool slightly, and seal with paraffin.
Note: Heat mixture to 219°—220°F. for firm jam, 216°—217°F. for softer texture.
Note temperature for consistency you like best for another year.