2 pkgs (6-oz each) dried apricots
2 can (16-oz each) crushed pineapple, drained
juice of half a lemon
1/3 tsp grated lemon peel
4 cups sugar
In a bowl cover the apricots with water; let stand overnight.
Place the undrained apricots in a large saucepan and cook, covered, until they are tender. Remove the apricots to a food processor using a slotted spoon. Pulse 6 times to chop well then return to the hot liquid. Add the pineapple, lemon juice, lemon peel, and the sugar. Simmer the mixture until the sugar is dissolved, stirring often. Cook over high heat for half an hour or until thickened to the consistency you desire.
Sterilize 4 pint jars and heat the 2-piece lids.
Spoon the hot jam into the sterilized jars leaving a half-inch of headspace in each jar. Seal with the hot lids and process in a hot water bath for 10 minutes. Carefully remove the jars from the hot water. Lids will pop and indent slightly in the center when they seal. Be sure to refrigerate any jars that do not seal.
Note: May use clean, hot decorative one-piece lids.