1 can (20 oz.) crushed pineapple
1 jar (6 oz.) maraschino cherries, drained and cut up (reserve 1/3 c. syrup)
1 pkg. (8 oz.) dried apricots, cut into fourths
1/4 c. water
3 1/2 c. sugar
2 tbsp. lemon juice
1 pouch (3 oz.) liquid fruit pectin

Heat pineapple (with syrup), reserved cherry syrup, the apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer, stirring occasionally, until apricots are tender, about 10 minutes.

Stir in sugar, lemon juice and cherries. Heat to full rolling boil over high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in pectin. Pour into hot sterilized jars or freezer containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months. About 5 half-pints jam.