Combine pears, orange peel and juice, and lemon juice in a large pot. Simmer 10 minutes. Add sugar and pectin. Cook rapidly, stirring, until almost the gelling point. You can add a smidge of butter to keep it from foaming. Conserve should round up on the spoon when it’s ready. Remove from heat and stir in coconut, cherries, and walnuts. Ladle hot conserve into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust lids and bands. BWB 15 minutes for pints and half-pints.