To easily remove apricot skins, cut a small "x" at the bottom of each fruit.

Gently dunk into a pot of boiling water for 1-2 minutes.

Starting with the "x", peel the skins off by sliding with your thumbs. It's that easy!

Remove, allow to cool until safe to hold in your hand. Grab the skin on the "x" and pull off. Easy!

Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth-- not pureed. You want bits of apricot for texture.

Strain the apricots and reserve the juice.

Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters. Removing the core, is easier.

I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it's fine but not pureed.

Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice.

In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil.

Bring to a gel stage (approximately 10 minutes).

I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it's ready.

Pour into sterilized clean class jars with lids.

Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.

Remove from the pot, carefully, with a jar lifter onto a clean towel.

Listen for the "pop" of the vacuum on the lids…and/or press a finger on the top. If it's firm, you have a good vacuum.

If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.Edit my recipe