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Reproducing Sarabeth's "Apricadabra" Apricot Preserves?

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Any home jam-makers out there have an idea of how I might make an apricot jam similar to Sarabeth Kitchen's fantastic "Apricadabra" preserves? It's my favorite! I know it contains apricots, pineapple, and dried currants, but I'm not sure if the apricots are fresh, dried, or some combo of the two. Any advice appreciated! I know how to make a swell fresh apricot jam, but I'd like to branch out now...

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