• 1 # dried apricots
  • 2 1/2 cups canned crushed pineapple
  • 3/4 cup sugar (for every cup of pulp and juice)
  • 3 T. lemon juice


Soak the apricots for 12 hours in water that covers the fruit by 1 inch. Bring them slowly to the boiling point. Drain them. Reserve the juice. Put them through a ricer. Add the juice and the contents of the pineapple. For every cupful of pulp and juice add 3/4 cup sugar. Add the lemon juice and boil the marmalade for a5 minutes, or until it thickens. Stir it frequently.

Makes 11 glasses.

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Submitted 6/13/05.
Source: Joy of Cooking
Submitted By: Jan Larson
Apricot and Pineapple Marmalade