Mix peaches, sugar, water, pineapple with juice, lemon juice and zest in a large kettle. Cook over low heat for one hour, stirring frequently. Remove from heat; let stand for 5 minutes. Stir in cherries. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals.
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