NOTE: You do NOT have to peel the apricots! YEH!
Take out the pit of the apricot by cutting around the center (along the line).
Throw the apricot halves into a blender. Pulse it until your desired consistentcy (with or without chunks).
In a big pan on the stove, mix together 4 cups of blended apricot, 1 cup crushed pineapple, 1/2 cup lemon juice and 1/2 tsp. butter and 1 box of pectin.
Stir on high and bring to a full rolling boil (stirring constantly).
Add 8 cups of sugar and bring to another rolling boil. After it comes to that rolling boil, time it for four minutes and then pour into sterilized pint canning jars, clean around the top and put on lid and ring and tighten.
Leave for 24 hours without moving or touching.
That's it -- DONE!
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