1 (11 oz.) box dried apricots
4 c. water
3 1/2 c. (one 1 lb. 14 oz. can) pineapple chunks
6 c. sugar

In large saucepan, mix all ingredients except sugar. Let stand one hour. Then cook slowly until apricots are tender. Add sugar and cook slowly, stirring frequently until thick and clear (220 degrees, on a candy-jelly thermometer). Pour at once into hot sterilized glasses and seal with Paraffin. Cover with lids. Makes about 6 (6 oz.) glasses.