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.