Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | (480 mL) dried apricots |
| 1½ cup | (360 mL) crushed pineapple, unsweetened (if using canned, |
| \N \N | Drain) |
| 1 \N | Orange, peeled, seeded and chopped |
| \N \N | Juice of 1/2 lemon |
| 3½ cup | (840 mL) sugar |
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 ¼" (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