Submitted by Elizabeth Leech.
From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.
2 1/2 pounds fresh apricots (7 cups sliced)
3 cups grated, canned pineapple
5 cups sugar
Wash and slice apricots, mix with sugar and pineapple (fruit and juice). Cook until desired consistency (about 25 minutes). Pour into sterilized jars and seal while hot.