Ingredients
1 6-ounce package dried apricots
1 8-ounce can crushed pineapple in heavy syrup
1/4 cup frozen unsweetened pineapple juice concentrate, undiluted
6 tablespoons sugar, or more to taste
Directions
Cut apricots into 1/4-inch strips. Set an open 8-ounce canning jar upside down in the center of a 2-quart microwaveable glass measure or casserole. Distribute the prepared apricots around it. Strain the syrup from the crushed pineapple over the apricots, reserving the pineapple; add the juice concentrate, cover (vent if using plastic wrap), and microwave on high for five minutes. Uncover, remove jar with jar lifter and set aside.
Stir the mixture and let stand, covered, for 20 minutes to allow apricots to soften and plump. Stir in reserved pineapple and sugar, and microwave uncovered on high five to seven minutes, or until marmalade holds its shape when stirred. It will thicken more as it cools.
Ladle into hot, sterilized jars, seal and cool. Label and refrigerate. Use within a month. Do not store on kitchen shelf. Makes about 1 1/2 cups.