8 oz. pkg. apricots (dried)
1 (20 oz.) can crushed pineapple
2/3 c. raisins
1/2 c. chopped walnuts (pecans)
2 tbsp. lemon juice
4 c. sugar
1/2 bottle liquid pectin

Add just enough water to cover apricots; bring to a boil and simmer 5 minutes. Drain and chop. Reserve 1/2 cup of the juice. Combine apricots, juice, drained pineapple, raisins, nuts and lemon juice in a 4-quart pan. Add sugar; stir to blend well. Bring mixture to a full boil over high heat, stirring constantly. When conserve is bubbling rapidly over surface, boil hard 1 minute longer. Remove from heat. Stir in pectin. Ladle conserve in jars taken from hot water. Seal with lids or paraffin.