Ingredients
2-2/3 cups water2 cups dried apricots or dried peaches, halved1 can (20 ounces) unsweetened pineapple chunks, undrained2-1/2 cups sugar3 tablespoons lemon juice1 jar (6 ounces) red maraschino cherries, halved and patted dry1 jar (6 ounces) green maraschino cherries, halved and patted dry
Preparation
Place water and apricots in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until liquid is almost evaporated. Stir in pineapple, sugar and lemon juice. Cook and stir 35-40 minutes or until thickened.
Using a potato masher, mash fruit. Add cherries; bring to a boil. Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
