Apricot & Maraschino Cherry Preserves

1. 1

   Place water and apricots in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until liquid is almost evaporated. Stir in pineapple, sugar and lemon juice. Cook and stir 35-40 minutes or until thickened.

2. 2

   Using a potato masher, mash fruit. Add cherries; bring to a boil. Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. 3

   Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

* Per serving · 4 servings · Values may vary.

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