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Apricot & Maraschino Cherry Preserves

 Apricot & Maraschino Cherry Preserves
This chunky spread is so colorful and festive--like fruitcake in a jar! The maraschino cherries, canned pineapple and dried apricots are fruits that are readily available year-round.
40 ServingsPrep: 2 hours Process: 10 min.

Ingredients

  • 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

Directions

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

2 of 2

Apricot & Maraschino Cherry Preserves (continued)

Directions (continued)

  • Remove jars and cool.
  • Yield: 5 half-pints.