A jam to make in the winter from dried apricots and tinned pineapple. It has a very good flavour and beautiful colour.
250g dried apricots, roughly chopped
2¾ cups water
½ cup lemon juice
440g can unsweetened crushed pineapple
3½ cups sugar
1 tsp butter
1. Soak the apricots in the water for 12 hours overnight, then put in a saucepan with the soaking liquid and bring to the boil. Simmer for 20 minutes or until tender.