Recipe - Pineapple-Apricot Jam

20 ounce Pineapple; crushed, 1 cn
6 ounce Maraschino cherries; 1 jar,*
8 ounce Dried apricots; cut into 1/4
One fourth cup Water
3 One half cup Sugar
2 tablespoon Lemon juice
3 ounce Fruit pectin; liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and 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.
Posted to MCRecipe Digest V1 #360

From: Gruenwald sitm@ekx.infi.net

Date: Mon, 30 Dec 1996 21:00:39 0600