Pineapple-Apricot Jam

20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring occasionally
then reduce the heat and cover.