Apricot & Maraschino Cherry Preserves

• 2-2/3 cups water
• 2 cups dried apricots or dried peaches, halved
• 1 can (20 ounces) unsweetened pineapple chunks, undrained
• 2-1/2 cups sugar
• 3 tablespoons lemon juice
• 1 jar (6 ounces) red maraschino cherries, halved and patted dry
• 1 jar (6 ounces) green maraschino cherries, halved and patted dry

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. 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. 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.

water, peaches, pineapple, sugar, lemon juice, red maraschino cherries, green maraschino cherries

Taken from www.tasteofhome.com/recipes/apricot-maraschino-cherry-preserves/ (may not work)