1 or 1 1/2 lb. dried apricots
3 1/2 c. water
1 (20 oz.) can crushed pineapple with juice
6 c. sugar
1 (8 oz.) jar red maraschino cherries, cut in small pieces

Combine dried apricots and water. Soak 1 hour. Cook, slowly, until tender. Cool. Cut into small pieces. Add crushed pineapple with juice, sugar and liquid from cherries. Mix well. Cook slowly, uncovered, stirring often, until thick and clear. Add pieces of cherries. Cook a few minutes longer. Pour into jars. Seal or cover with melted paraffin.

Makes 8 to 10 cups.