Cook the apricots in the syrup until soft. Add the orange and lemon juice,
sugar and the pineapple. Cook over low heat in a heavy
pan for 50 to 60 minutes, stir frequently. Cook until mixture begins to
thicken. About 5 minutes before done, add the diced red
maraschino cherries.
Pour into sterilized jars and process. Makes about 7
jelly jars.