Ingredients
2 pounds dried apricots, cut into small bits
20 oz crushed pineapple (no sugar added) with juice
4 cups Splenda
⅔ cup lemon juice
3 oz Sugar-Free Jell-O (your choice of flavors)
1 tsp dried grated lemon peel
½ tsp cardamom
1 box liquid pectin
Preparation
Cut dried apricots into small pieces.
Put in a microwave-safe container covered with water and microwave on high for 4 to 5 minutes until apricots are softened.
Put into a large stockpot.
Add crushed pineapple, lemon juice, grated lemon peel, cardamom, sugar-free Jell-O, and Splenda.
Stir well. Cook on medium heat for about 45 to 55 minutes until the mixture thickens.
Stir in two envelopes of liquid pectin. Bring back to a full rolling boil and boil for one minute.
Ladle in sterilized jars.
Remove air bubbles.
Wipe rims.
Cap and seal.
Process in a water bath canner for 10 minutes.
