Using 10 pounds of fruit (approximately 20 cups); such as apricots, peaches or apples, wash, sort and peel, if necessary. Core and pit, combine 1 cup plus 2 tablespoons quick cooking tapioca, 1 1/2 cups sugar and 3/4 cup lemon juice; reserve.

Place prepared fruit in a kettle with 4 cups sugar and just enough water to keep mixture from burning. Stir constantly and heat to 190 degrees. Add reserved lemon juice mixture and stirring, reheat to 190 degrees. Pack into hot sterilized jars and seal with lids. Process in a hot water bath for 14 minutes. Cool and label.