Apricot Pineapple Jam

• 6 cups apricots, chopped
• 1 (20 ounce) can crushed pineapple in syrup
• 1/3 cup chopped maraschino cherries (optional)
• 6 cups sugar
• 1 box fruit pectin (such as Sure-Jell)

1. Sterilize jars. Place flat lids in saucepan of boiling water. Remove from heat. let jars and lids stand in hot water until ready to fill.
2. Pit apricots; do not peel. Cut in small pieces and finely chop. Add pineapple and syrup. Put in saucepot. Add cherries. Measure sugar and set aside.
3. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.
4. Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Process in boiling water bath.

pineapple, maraschino cherries, sugar, fruit pectin

Taken from www.epicurious.com/recipes/member/views/apricot-pineapple-jam-50013249 (may not work)