Cook gently in a wide-bottomed covered pan until fruit is pulpy and disintegrates easily when stirred with a wire whisk:

2 c. dried apricots
1 1/4 c. water

1 1/2 c. sugar

Stir until dissolved. Add:

5 c. canned, crushed pineapple

Bring the mixture to a boil. Pour into jars and cover. Keep under refrigeration. Makes about 8 cups.