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Cook gently in a wide-bottomed covered pan until fruit is pulpy and disintegrates easily when stirred with a wire whisk: 2 c. dried apricots

1 1/4 c. water
1 1/2 c. sugar
Stir until dissolved. Add: 5 c. canned, crushed pineapple


Bring the mixture to a boil. Pour into jars and cover. Keep under refrigeration. Makes about 8 cups.

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