1 (12 oz.) can apricots, chopped
1 (20 oz.) can crushed pineapple
3 1/2 c. water
1 (8 oz.) jar Maraschino cherries, quartered
5 c. granulated sugar

Put apricots, pineapple and water into a large pan. Cover and let stand at room temperature 1 hour. Cook slowly until apricots are tender, about 15 minutes. Stir in sugar and continue cooking slowly, stirring often, until mixture is thick and clear. Add cherries and cook 5 minutes longer. Pour into hot sterilized 8 ounce jars and seal with paraffin. Makes about 6 jars.