Pineapple-Apricot Jam

• 1 (20 oz) can crushed pineapple
• 1 (6 oz) jar maraschino cherries
• 8 oz dried apricots cut Into 1/4 inch pieces
• 1/4 cup water
• 3 1/2 cups sugar
• 2 tablespoons lemon juice
• 3 oz fruit pectin - liquid (1 pouch)

Method

Drain the cherries reserving 1/3 cup of the syrup.  Cut up in small pieces.

Heat the pineapple, with the syrup, the reserved cherry syrup, the apricots and the water to boiling in a Dutch oven, stirring occasionally then reduce the heat and cover. Simmer, stirring occasionally, until the apricots are tender, about 10 minutes. Stir in the sugar, lemon juice, and cherries. Heat to a full rolling boil over high heat, stirring constantly. Boil and stir for 1 minute.

Remove from the heat and stir in the pectin. Pour into hot sterilized jars or glasses or freezer containers. Cover and cool to room temperature and store in the refrigerator or freezer no more than 3 months.

Yield: 5 servings

Contributor: Pat Ciesla

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