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                            Pinecot Marmalade


 

                            3 cups apricots, pitted and chopped
                            3 cups pineapple, crushed, unsweetened. Do not drain.
                            1/4 cup maraschino cherries, chopped. (I used more)
                            1 TB lemon juice
                            4 1/2 cups sugar, divided
                            1 PKG Pectin

                            Combine fruit and lemon juice in your pot. Mix 1/4 c.
                            sugar with the pectin and then stir into your fruit.
                            Bring to a full rolling boil that cannot be stirred
                            down. Add remaining sugar, bring to a boil and boil
                            hard for 1 minute. Remove from heat, skim, fill jars
                            seal and process for 10 mins in BWB.

                            Makes about 8 half-pints.

                            This recipe was originally posted by Cathy Plumb.