3 1/2 pints or 7 half pints

How to Make It

Step 1

Drain cherries; cut into quarters, reserving juice. Set aside.

Step 2

Combine cherry juice, pineapple with juice, apricots, and water in a flat-bottomed kettle; stir well. Let stand 1 hour.

Step 3

Cook fruit mixture over medium heat 20 minutes or until apricots are tender. Reduce heat; add sugar, stirring until sugar dissolves. Slowly bring to a boil; boil, stirring frequently, until mixture registers 216° on a candy thermometer. Add cherries; cook over medium low heat, stirring frequently, until mixture registers 220° or until mixture sheets from a cold metal spoon.

Step 4

Quickly ladle jam into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

Oxmoor House Homestyle Recipes

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