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by Joan

A delicious conserve can be made than pineapple and apricot conserve.
The tartness of the apricots gives a flavour that most people will enjoy


  • 2 lb. apricots
  • 1 large pineapple
  • 1 cup. hot water
  • 2 1/2 lb. sugar

    Wash the apricots, plunge them into boiling water to remove the skins,
    and then cut into quarters.

    Peel and slice the pineapple, remove the eyes, and cut into cubes.

    Add the water to the sugar in a preserving pan, and bring to the boiling point.

    Add the pineapple to the syrup, and cook until tender.

    Then drop in the apricots and boil several minutes longer.

    Have hot sterilized glasses ready, fill them with the conserve, and when cool seal in the usual way.

    Before putting the glasses away, label each one.

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