Recipe: Christmas Jam

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Christmas Jam

2 cans (1 lb. 14 oz.) apricots, cut up
3 cups syrup saved from the apricots
6 tbsp. lemon juice
3/4 cup orange juice
3 cups sugar
1 can (20 oz.) crushed pineapple, undrained
1 small jar of maraschino cherries, diced

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 and process. Makes about 7 jelly jars.