This recipe is from Elpha Hougland Blossom.
APRICOT AND
PINEAPPLE MARMALADE
Wash 1 pound
dried apricots. Soak them for 12 hours
in water to cover by 1 inch. Bring them
slowly to boiling point. Strain them,
reserving the juice. Put them through
the ricer. Add juice and contents of 1 #2 can of crushed pineapple (2 ½ cups). For every cup of pulp and juice, add 3/4 cup sugar. Add 3 Tbsp lemon juice. Boil the marmalade for 15 minutes or until it
thickens, stirring frequently.
Recipe shared by Sheila.
