Three-fruit preserves
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | 1/2-pint canning jars | |
| 14 | ounces | Pineapple chunks in juice -- |
| 1 | Can | |
| 4 | cups | Cranberries -- 1 pound |
| 2 | cups | Pears -- diced |
| 2 | cups | Sugar |
Directions
* Wash and sterilize jars.
1. Drain pineapple, reserving syrup. Wash and drain cranberries. Wash pears; cut in half, core, peel and dice enough to yield about 2 cups.
Sprinkle ¼ cup of the pineapple juice evenly over pears. 2. Put 2 cups sugar and ½ cup water into heavy 3-quart saucepan with tight-fitting 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 diced 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. 3. Immediately fill sterilized and drained jars; seal tightly.
Yield: About five ½ pint jars.
Recipe By : Jo Anne Merrill