Apricot-Pineapple Jam

Ingredients:

• 1 1/4 cups dried apricots
• 1 (20 oz.) can crushed pineapple, undrained
• 6 cups sugar
• 1/2 cup lemon juice
• 1/2 (6 oz.) pkg. liquid fruit pectin
• 1/3 cup slivered maraschino cherries, well drained

Directions:

Combine the apricots with 2 cups water and let stand 4 hours, or overnight (I start with hot water, I think it works better. The apricots seem to rehydrate better, and puff up bigger).

Strain the liquid into a large saucepan. Finely chop the apricots. Add the apricots to the saucepan along with the pineapple, sugar, and lemon juice and bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute stirring constantly; remove from heat and stir in pectin and cherries. Skim off foam. Stir and skim for 5 minutes. Ladle into hot jars leaving 1/4 inch head space. Process for 10 minutes.

Source: The Sun-Maid Cookbook, 1980

By Free2B from North Royalton, OH