Apricot and Pineapple Marmalade Recipe

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.