3 c. chopped dried apricots
2 c. water
2 c. sugar
2 (8 oz.) cans crushed pineapple, undrained
3/4 c. maraschino cherry halves, drained

In heavy saucepan, combine apricots and water; simmer 5-10 minutes or until apricots are tender. Stir in sugar and pineapple. Bring mixture to a boil; reduce heat. Simmer uncovered 45-60 minutes or until mixture has thickened. Meanwhile, wash and sterilize 8 ounce jelly jars; scald lids and rings. Stir cherry halves into apricots mixture; simmer 5 minutes longer. Ladle into hot jars, leaving 1/8 inch at top. Immediately wipe jar rims clean place hot lids on jars and screw metal rings on firmly. Invert jars; turn upright. Check for seal in 12 hours.