1 (#2) can crushed pineapple
2 oranges
2 1/2 c. thinly sliced ripe apricots
1 (2 1/2 oz.) box fruit pectin
7 c. sugar
1/2 tsp. butter
1 1/2 tsp. grated orange rind

Peel orange removing the white membrane. Dice finely and combine with apricots and pineapple in large kettle. Add powdered pectin. Bring mixture to boil and simmer gently 1 minute. Add sugar and butter. Place over high heat and boil rapidly 1 minute. Remove from heat and stir in grated orange rind. Stir frequently, about 5 minutes to prevent floating fruit. Pour marmalade into hot sterilized jars and seal. Makes 4 pints.