1 lb. dried apricots
3 c. water
1 (#2) can crushed pineapple
1 1/2 c. granulated sugar
3 tbsp. lemon juice

Wash and drain apricots, add water and simmer (covered) for 30 minutes. Cool, then mash to a pulp. Add pineapple and sugar. Simmer, stirring to avoid scorching, for 20 minutes. Stir in lemon juice. Pack at once into sterilized jelly jars (1/2 inch from the top). When cool, cover with tightly-fitting covers, or pasted covers, as for jelly.