1 (11 oz.) pkg. dried apricots
1 (30 oz.) can pineapple chunks (or combination of chunks & crushed)
3 1/2 c. water
6 c. (or less) sugar
1 (8 oz.) jar maraschino cherries with juice

Combine apricots (cut up if desired), pineapple with syrup, water, cherry syrup. Let stand 1 hour. Then cook slowly until apricots are tender. Add sugar. Cook slowly, stirring often until thick and clear, 216 degrees. Add cherries and cook a few minutes longer to 220 degrees. Pour into hot jars. Seal with paraffin. (Cherries can be left whole or cut up.)