Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      2 c  (480 mL) dried apricots             1    Orange, peeled, seeded and 
  1 1/2 c  (360 mL) crushed pineapple,              -chopped 
           -unsweetened (if using                   Juice of 1/2 lemon 
           -canned,                        3 1/2 c  (840 mL) sugar 
           Drain)                          
  
  Cover apricots with cold water and let soak overnight.  Simmer apricots in 
  soaking water, uncovered, until tender.  Mash with a potato masher or in a 
  food processor.  Add pineapple, orange, lemon juice, and sugar to apricot 
  mixture.  Simmer until sugar has dissolved, stirring frequently; then cook 
  over high heat until thick, about 20 - 30 minutes.  Skim off foam. Pour 
  into hot jars, leaving 1/4" (6mm) head space.  Adjust caps. 
   
  Process 10 minutes in boiling water bath.  Yield: 6 half pints (1440 mL) 
   
  From: The Ball Blue Book Shared By: Pat Stockett