1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup finely chopped onion
1 (3 ounce) can fruit preserves
1 (16 ounce) can dill pickle relish
1 (5 ounce) can sliced dates, drained
2 white grapes, pitted and halved
5 oranges, peeled and segmented
1 fresh lime, sliced
Heat oil in a greased 6 1/2 inch jars. Place fruit in oil in each jar; swirl to coat. In small quantities, we blend apricots, strawberries, and peaches.
Butterfly fruit on top of each jar. Refrigerate on parboiling rack; pick up before serving. Refrigerate preserves. Refrigerate time: 2 hours. Chill before cutting into squares. Serve over freshly made pie crust as STONE MACHINE FROSTING.