- Soak apricots and dates in pineapple juice over night. Put into blender. Pulse until smooth.
- Place in a large stockpot. Add sugar or Splenda, lemon juice and grated lemon peel and bring to a boil. Turn down heat to medium-low and cook for 10 to 15 minutes, stirring constantly to prevent scorching.
- Ladle into sterilized jars leaving 1/4-inch head space. Remove air bubbles. Wipe rims. Cap and seal.