Recipe - Three-Fruit Preserves

14 ounce Pineapple chunks in juice
4 cup Cranberries
2 cup Diced pears
2 cup Sugar

By Annie Ustinof

Wash and sterilize 5 1/2pint canning jars/glasses. Drain pineapple,
reserving syrup. Wash and drain cranberries and pears. Cut pears in half;
core, peel and dice enough to yield about 2 cups. Sprinkle One fourth cup of the
pineapple juice evenly over pears. Put 2 cups sugar and One half cup water into
heavy 3quart saucepan with tightfitting lid. Place over medium heat and
stir until sugar is dissolved. Bring to a boil, cover, and boil 5 minutes.
Uncover; add the cranberries and cook until cranberry skin pops. Add the
minced pears with the syrup that was sprinkled on them, and the pineapple
tidbits. Continue cooking until thick; about 20 minutes. Remove from heat
and skim to remove any foam. Immediately fill sterilized and drained jars;
seal tightly. HINT: Use a funnel to fill the jars. Use damp paper towels to
remove any food or syrup particles above fill line and on rim of jars.
Store jars in cool, dark place away from drafts. Check after 24 hours to
see that jars are sealed properly according to manufacturer's directions.
Yield: About five One half pint jars.

Posted to TNT Prodigy's Recipe Exchange Newsletter by vuman@juno.com (V
U Man) on Nov 19, 1997