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.