Chunky Apricot Preserves
|Dried apricots||6 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Sugar||4 Cup (64 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce (1 Can, In Its Own Juice, Undrained)|
|Frozen yellow squash||10 Ounce, thawed and drained (1 Package)|
Combine apricots and water in medium saucepan and let stand about I hour to plump.
Place over medium heat and cook until apricots are tender, about 10 minutes.
Mash into course chunks.
Add sugar, pineapple and squash, blending well.
Continue cooking over low heat until thickened, stirring occasionally about 15 minutes.
Pour into sterilizedjars and seal.
Store in refrigerator