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Add a photoServings: 5
Ingredients
- 20 ounce Pineapple, crushed, 1 cn
- 6 ounce Maraschino cherries, 1 jar,*
- 8 ounce Dry apricots, cut into 1/4
- 1/4 c. Water
- 3Â 1/2 c. Sugar
- 2 Tbsp. Lemon juice
- 3 ounce Fruit pectin, liquid,1 pouch
Directions
- * Drain, reserving 1/3 c. of the syrup, the cherries and cut up in small pcs.
- Heat the pineapple, with the syrup, the reserved cherry syrup, the apricots and the water to boiling in a Dutch oven, stirring occasionally then reduce the heat and cover. Simmer, stirring occasionally, till the apricots are tender, about 10 min. Stir in the sugar, lemon juice, and cherries.
- Heat to a full rolling boil over high heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat and stir in the pectin. Pour into warm sterilized jars or possibly glasses or possibly freezer containers. Cover and cold to room temperature and store in the refrigerator or possibly freezer no more than 3 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 5 servings | |
| Calories 649 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 190mg | 5% |
| Total Carbs 167.06g | 45% |
| Dietary Fiber 2.8g | 9% |
| Sugars 162.8g | 109% |
| Protein 1.0g | 2% |
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