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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.


  • 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


  • Place water and apricots in a Dutch oven. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 30 minutes or until liquid is almost
  • evaporated. Stir in the pineapple, sugar and lemon juice. Cook and
  • stir for 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 hot half-pint jars, leaving 1/4-in. headspace.
  • Remove air bubbles; wipe rims and adjust lids. Process for 10
  • minutes in a boiling-water canner. Yield: 5 half-pints.