1 lb. dried apricots
2 cans crushed pineapple
1 1/2 lb. sugar
1/2 tsp. salt

Wash apricots (cut). Soak overnight in juice of canned pineapple. In the morning, combine pineapple, rest of juice, sugar and salt. Heat slowly; cook about 25 minutes. Stir slowly; when thick, pour into jam jars and seal.

Submitted by: APRIL W.