1 pound dried apricots
1 cup crushed pineapple
2 cups sugar
Wash apricots - cover with cold water, let stand several hours, cook until tender, mash with potato masher. Add sugar, then pineapple. Cook until rather thick, pour into jars.
Will last several days kept in the refrigerator.
"Lily makes this every week."
"Better than jelly or preserves."
"Easy way to replenish stock of sweets."