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11 oz. dried apricots
1 (30 oz.) can pineapple chunks (regular)
3 1/2 c. water
8 oz. maraschino cherries
6 c. sugar


In large saucepan combine apricots, pineapple and syrup; let stand 1 hour. Cook until apricots are tender. Add sugar and cook slowly until thick and clear (216 degrees on thermometer). Add cherries; cook few minutes more (220 degrees). Pour into sterile jars.

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