1 1/2 c. dried fruit (apples, pears, apricots, prunes) coarsely chopped
3 3/4 c. water
1 1/2 tbsp. lemon juice
3 c. sugar

In large bowl, combine fruit and water. Let stand 24 hours. In large saucepan, simmer fruit and liquid 40 minutes. Add lemon juice and sugar. Stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until jam reaches 221 degrees. Remove from heat. Skim off foam. Cool.