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Recipe by: hadewich
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See below ingredients and instructions of the recipe
2 c (480 mL) dried apricots 1 Orange, peeled, seeded and
1 1/2 c (360 mL) crushed pineapple, -chopped
-unsweetened (if using Juice of 1/2 lemon
-canned, 3 1/2 c (840 mL) sugar
Drain)
Cover apricots with cold water and let soak overnight. Simmer
apricots in soaking water, uncovered, until tender. Mash with a
potato masher or in a food processor. Add pineapple, orange, lemon
juice, and sugar to apricot mixture. Simmer until sugar has
dissolved, stirring frequently; then cook over high heat until thick,
about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving
1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440
mL)
From: The Ball Blue Book Shared By: Pat Stockett
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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