INGREDIENTS:
3 quarts cut apricots
2 quarts sugar
1 can crushed pineapple
1/2 cup lemon juice - fresh
15 apricot pits - remove seeds and boil until skin will peel off
2 tablespoons light Karo syrup or corn syrup
PREPARATION:
Bring all ingredients to a boil and cook until the apricots get soft and just begin to lose their shape. Let cool.
Pour into shallow baking pans to about 3/4 inch deep. Cover with cheese cloth netting and put in hot sun for 3-4
days to further "sun-cook". Of course you have to live in an area where the temperature will remain in
the 90s to 100s during the day (Take pans in at night - you don't want the varmints to eat your jam)
When ready, put all the jam back into a large pot and bring to a boil for 10 minutes.
Pour into sterilized jars and seal.