Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Makes 6 half pints (1440 mL)
From: The Ball Blue Book Shared By: Pat Stockett