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Print this Recipe    Pineapple Conserve

Pineapple and Apricot Conserve
Yield: 5 Pints

1 lg pineapple, peeled, cored and cubed
4 lb apricots, pitted and quartered
1 c hot water
5 c sugar

Add the water to the sugar in a stainless steel, tinned or enamelled
pan, and bring this syrup to the boiling point. Add the pineapple
to the syrup and cook over med heat until tender, aobut 10 minutes.
Then drop in the apricots and boil for seven minutes, or until they
are tender. Have hot jars ready, fill them with conserve, close
and process.

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