14 cups apricots (ground)
10 cups sugar
1 large can crushed pineapple (drained)
1/2 tea. salt
2 small jars maraschino cherries (or 1 -12 oz.)
(with juice and cut in small pieces)
Cook fruit and sugar 30 minutes in heavy pan.
Cool overnight.
Next morning, add drained pineapple and cherries with juice, bring to boil. Bottle and seal.
Do not let set overnight in metal container. (My Large yellow mixing bowl heaped with washed halved apricots = 14 cups ground.)
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