1 cup dried apricots, chopped  
1 cup water
1 T. lemon juice
5 cups { 6 medium } cored, peeled & chopped, pears
4 cups sugar
In a small sauce pan, combine apricots, water and lemon juice; bring to a boil. Reduce heat; simmer uncovered 5 minutes. Set aside.
In a large saucepan, combine pears and sugar. Over medium heat, bring mixture to a boil, stirring occasionally. Reduce heat; simmer uncovered for 25 minutes, stirring occasionally. Add cooked apricot mixture. Bring to a boil; boil 5 minutes. Spoon into 8 oz. jars or freezer containers, leaving  ½ inch of head space. Cool slightly; cover with tight fitting lids. Refrigerate at least 24 hours before eating.
Store in the refrigerator up to 3 weeks or in the freezer up to 3 months. Makes 4 ½ cups. Easley doubled