1/2 c. chopped dried apricots
1/2 c. chopped dried peaches
1 c. water
1 tbsp. lemon juice
4 c. sugar
3 c. (4 med.) chopped, cored, peeled pears
2 c. (2 med.) chopped, cored, peeled apples

In small saucepan, combine apricots, peaches, water and lemon juice. Bring to a boil. Reduce heat; simmer uncovered 5 minutes. Set aside.

In large saucepan, combine sugar, pears and apples. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered for 25 minutes, stirring occasionally. Add cooked apricot mixture. Bring to a boil; boil 5 minutes. Ladle into 5 clean, hot 8 ounce jelly jars or moisture - vaporproof freezer containers, leaving 1/2 inch headspace. Cool slightly; cover with tight fitting lids. Cool several hours. Refrigerate at least 24 hours to thicken slightly. Store in refrigerator up to 3 weeks or in freezer 3 months. 5 1/2 cups. 1 tablespoon = 45 calories.