1 (11 oz.) pkg. dried apricots
1 (30 oz.) can crushed pineapple
3 1/2 c. water
1 (8 oz.) jar maraschino cherries
6 c. sugar

In a large pan, combine apricots, pineapple, water and cherry syrup. Let stand 1 hour. Cook slowly until apricots are tender. Mash with a potato masher. Add sugar and cook slowly, stirring often until thick and clear. (216 degrees on a candy thermometer.) Add cherries, cut in quarters and cook a few minutes longer to 220 degrees. Pour into jars and cover with paraffin and lids. Makes 6 1/2 pint jars.