Curried Fruit
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 1:05am

Ingredients




3 peaches, peeled, pitted and sliced
3 pears, peeled, cored and sliced
9 apricots, peeled and sliced
1 inch (19 ounce) can pineapple tidbits  juice
1 cup raisins
1 cup maraschino cherry, drained halved
1/2 cup butter or margarine
4 tablespoons all-purpose flour
1 tablespoon curry powder
1 1/2 cups granulated sugar
2 cups water
boiling water, if needed

Preparation

1 Combine first 6 ingredients in a large bowl and toss to distribute evenly. Pack into 5 hot sterilized pint jars to within 1 inch of top. 2 Melt butter in saucepan. 3 Mix in flour and curry powder, then add sugar. 4 Stir in first amount of water over medium heat until it boils and thickens. 5 Divide among jars using plastic spatula to move fruit around so liquid will go down evenly around fruit. 6 Fill with boiling water, if needed, to within 1/2 inch of top. 7 Place sterilized metal lids on jars and screw metal bands on securely. Process in boiling water bath for 20 minutes.