Sugarless Jam - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple in juice
4 ounces dried apricots (about 15 whole)
12 ounces dates

Preparation

Drain ALL of the juice from the pineapple, but keep the juice.
Process all ingredients in blender or food processor until smooth. Use pulses, frequently scraping away from blades.
If necessary, add back a tablespoon or so of the juice, it won't affect the calorie count very much but you don't want to make your \"jam\" runny.
Keeps for months in a tightly closed container in the fridge.
Great for filled cookies, because since there is no sugar it won't bubble out!