• 2 pounds dried apricots 
• 2 oranges 
• 1 lemon 
• 2 cans (14 ounce each) crushed pineapple 
• 3 1/2 cups sugar 
• water 

Pour boiling water over dried apricots and let stand 8 - 10 hours. Drain and save juice. Squeeze juice from oranges and lemon and save. Put drained apricots, orange and lemon peels through food chopper. Add crushed pineapple and sugar. 
Combine drained juices and add water up to 3 1/2 cups. Add liquid to fruit pulp and bring to boil. 
simmer for about 15 minutes or until thickened. 
Stir occasionally. Pour into hot sterilized jars and seal with melted wax. Jars may also be sealed by steaming 14 to 20 minutes in canner. 

Yield: 4 quarts