Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 30 minutes. Skim off foam. Pour into hot jars, leaving 1 cm (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)