“I had all these apricots and cans of pineapple and since I was in the mood for making jelly and jam, I looked around the net and found this recipe. It is amazingly wonderful. My son-in-law fell in love with it.”

Ingredients Nutrition

  • 1 (20 ounce) can crushed pineapple in syrup
  • 8 ounces dried apricots (slice very thin)
  • 2 cups sugar
  • 1 (6 ounce) package orange gelatin


  1. Wash four 1/2 pint jars, lids and bands in hot soapy water, rinse well with warm water.
  2. Submerge in boiled water, off heat, until ready to use.
  3. Mix pineapple with syrup, apricots, and sugar in large pan.
  4. Bring to boil, stirring occasionally, reduce heat and simmer 10 minutes.
  5. Stir in gelatin and simmer 10 minutes longer, stirring occasionally.
  6. Skim off an foam with metal spoon.
  7. Ladle quickly into prepared jars, filling to within 1/8 inch of top.
  8. Wipe jar rims and threads with wet cloth.
  9. Cover jars with lids and screw bands on tightly.
  10. For water bath, place jars in boiling water for 10 minutes. Water should be 1-2 inches above jars.
  11. Allow to cool and check lids. They should be concave and not pop up when pressed in the center.
  12. Refrigerate after cooling if not using the water bath.

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