From the recipe book: Summer Fruit Cocktail

By: Earlene Eisley-Freeman/Submitted to the Journal
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This lightly sweetened fruit cocktail is delightfully accented with honey and mint. Perfect served alone as a simple dessert, or try it over ice cream or shortcake.
2 cups water   
1 1/4 cup granulated sugar
1/4 cup liquid honey  
2 cups stemmed seedless grapes
6 cups chopped, pitted peeled peaches, treated to prevent browning and drained
3 cups chopped, cored, peeled pears, treated to prevent browning and drained
1 cup drained maraschino  cherries, halved
5 fresh mint springs
Prepare canner, lids and jars. In a large stainless steel saucepan, combine water, sugar and honey. Bring to a boil over high heat, stirring occasionally. Add peaches, pears and grapes; return to a boil, stirring occasionally. Reduce heat and boil gently for 5 minutes. Stir in cherries. Remove from heat.
Place 1 mint sprig in each hot jar. Ladle hot fruit and syrup into hot jars, leaving ½-inch headspace. Remove air bubbles, adjust headspace, if necessary, by adding hot syrup. Wipe rim, center lid on jar, screw on band finger-tight. Place jars in canner, covering completely with water at least 10-inch deep. Bring to a boil and process for 20 minutes. Remove canner lid; wait 5 minutes, then remove jars, cool and store. Makes about five pint jars. (From Ball Complete Book of Home Preserving).