PINEAPPLE AND APRICOT CONSERVE
Instructions:
- 2 qt. apricots
- 1 large pineapple
- 1 c. 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 kettle, and bring to the boiling point.
- Add the pineapple to the sirup, 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 neatly.