1 cup dried apricots, finely chopped
2 cups golden raisins
1 cup strawberry preserves
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
2 cups self-rising flour

Preheat oven to 300°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine apricots, raisins, preserves, eggs, vanilla, and lemon rind, mixing until well blended.  Stir in flour.  Spread the mixture evenly in prepared jelly-roll pan.

Bake for 35 minutes.  Remove from oven; cut into bars.  Return to oven for 5 minutes.  Remove from jelly-roll pan; cool on a wire rack.

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