8 oz. maraschino cherries
1 (20 oz.) can pineapple chunks
6 oz. dried apricots
3 1/2 c. water
6 c. sugar
1 cinnamon stick
1/2 tsp. vanilla

Cut cherries into quarters and reserve juice. Combine cherry juice, pineapple, and apricots with water in a flat kettle. Set aside for 1 hour. Cook fruit at medium heat for 20 minutes. Reduce heat to low; add sugar and mix well.

Bring to a boil until it reaches 216 degrees. Add cherries and continue boiling until it reaches 220 degrees. Remove from heat. Pour in the jars; cover and screw bands tight. Boil for 5 minutes.