1 (6 oz.) pkg. dried apricots
1 c. water
4 c. sugar
1 (8 1/4 oz.) crushed pineapple, undrained
1 (10 oz.) pkg. frozen yellow squash, thawed, drained

Combine apricots and water in medium saucepan and let stand about 1 hour to plump. Place over medium heat and cook until apricots are tender, about 10 minutes. Mash into coarse chunks. Add sugar, pineapple and squash, blending well. Continue cooking over low heat until thickened, stirring occasionally about 15 minutes. Pour into sterilized half-pint jars and seal. Let cool. Store in refrigerator.