Preparation:
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" head space. Adjust caps.
Process 10 minutes in boiling water bath.
Yield: 6 half pints |
