6 ounces dried apricots 1 cup water 4 cups sugar 8 ounces crushed pineapple in juice -- undrain 10 ounces frozen yellow squash -- thawed
Combine apricots and water in medium saucepan and let stand about 1 hour to plump. Place over medium heat and cook until apricots are tender, about 10 minutes. Mash into coarse chunks. Add sugar, pineapple, and squash, blending well. Continue cooking over low heat until thickened, stirring occasionally, about 15 minutes. Pour into sterlized half pint jars and seal let cool and store in refrigerator.
66 calories, 0 grams fat, 17 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.