Prepare home canning jars and lids according to manufacturer's instructions.
Peel and pit peaches; slice into quarters. Place quarters into soaking solution to prevent darkening. Pit cherries; set aside. Halve cantaloupe and remove seeds, Cut cantaloupe into balls with melon bailer or cut into 1-inch cubes; set aside. Pare pineapple, remove eyes, and core. Cut into 1-inch wedges.
Place cranberry juice in sauce pot and bring to boil over medium high heat. Reduce heat. Keep juice hot. Fill large sauce pot half full with water. Place over high heat and bring to boiling. Drain peaches. Add small amount of each fruit to water and simmer 3 to 5 minutes or until hot through. Drain fruit and pack variety into hot jars, leaving 1/2-inch head space. Add 1 cinnamon stick to each jar. Carefully ladle hot juice over fruit, leaving 1/2-inch head space. Remove air bubbles, adjust caps. Process 20 minutes in a boiling water bath canner.
Yield: About seven 1-1/2 pint jars.
Cajun Country -- New Iberia, Louisiana