2 1/2 cups crushed pineapple
1/4 pound dried apricots
1/4 cup lemon juice
6 1/2 cups sugar
1/2 bottle Certo fruit pectin

Add 2 cups water to 1/4 pound dried apricots. Cover and let stand 4 hours or overnight. Drain, reserving liquid. Growing apricots or chopped fine; mix with liquid. Add pineapple; measure 4 cups into very large saucepan. Add lemon juice. To the measured fruit at the exact amount of sugar specified in the recipe. Mix well. Place over high heat, bring to a full rolling boil, and boil hard one minute, stirring constantly. Remove from heat; stir in Certo at once. Skim off foam with metal spoon. Then stir and skim for five minutes to cool slightly to prevent floating fruit. Ladle into glasses. Cover was with 1/8″ hot paraffin. Recipe makes about 10 medium glasses of Pineapple Apricot Jam.