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Prep 10min
Total25min
Servings80
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Ingredients
1
jar (6 ounces) maraschino cherries, drained and 1/3 cup syrup reserved
1
can (20 ounces) crushed pineapple in syrup, undrained
6
ounces dried apricots, cut into fourths (about 1 cup)
1/4
cup water
3 1/2
cups sugar
2
tablespoons lemon juice
1
pouch (3 ounces) liquid fruit pectin (from 6-ounce package)
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Steps
1
Chop cherries; set aside. Heat reserved cherry syrup, the pineapple, apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until apricots are tender.
2
Stir in sugar, lemon juice and cherries. Heat to rolling boil over high heat, stirring occasionally. Boil and stir 1 minute; remove from heat. Stir in pectin.
3
Immediately pour mixture into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Refrigerate or freeze up to 3 months. Thaw before serving.
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Nutrition Facts
Serving Size:1 tablespoon
Calories
50
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
0mg
Total Carbohydrate
13g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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