2 cans (1 lb. 14 oz.) apricots, cut up
3 c. syrup saved from the apricots
6 tbsp. lemon juice
3/4 c. orange juice
3 c. sugar
1 can (20 oz.) crushed pineapple, don't drain
1 sm. jar of maraschino cherries (I dice them)

Cook the apricots in the syrup until soft. Add the orange and lemon juice, sugar and the pineapple. Cook over low heat in a heavy pan for 50 to 60 minutes, stir frequently. Cook until mixture begins to thicken. About 5 minutes before done, add the diced red maraschino cherries. Pour into sterilized jars. Seal with paraffin.

Makes about 7 jelly jars.

This is great on fresh yeast biscuits or rolls!