A jam you can make year-round because the fruit ingredients are dried.
2 C. dried apricots, chopped 2 C. pitted and chopped dates 2 C. unsweetened pineapple juice 3 C. sugar or Splenda 1/4 C. lemon juice 1/8 tsp. grated lemon peel
Soak apricots and dates in pineapple juice over night. Put into blender. Pulse until smooth. Place in a large stockpot. Add sugar or Splenda, lemon juice and grated lemon peel and bring to a boil. Turn down heat to medium-low and cook for 10 to 15 minutes, stirring constantly to prevent scorching. Ladle into sterilized jars leaving 1/4-inch head space. Remove air bubbles. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes. Yield: 6 half-pints.