Apricot Ambrosia

Mom remembers getting this jam recipe from an old Canadian cookbook, and then (as usual) tweaking it like crazy.

APRICOT AMBROSIA
5 cups fresh apricots, pitted and chopped
   (you can also rehydrate dried apricots in hot water to get 5 cups worth of fruit)
5 cups sugar
1 can crushed pineapple
juice of 1 lemon
1 medium bottle maraschino cherries, without stems, drained and chopped in small pieces
1 large package orange Jello

In a large saucepan, combine apricots, sugar, pineapple and lemon juice, bring to a boil, and boil 15 minutes (longer if at high altitude location). Add cherries and Jello, stirring until Jello is dissolved. Remove from heat, bottle and seal. Process jars in a boiling-water bath 15 minutes. Makes about 6 pints of ambrosia.

If you give some of this jam to your friends as a gift, be aware you are entering a life of Apricot Ambrosia-induced servitude. They will want it FOREVER.

Contributor: Karin Buck