Three-fruit preserves

Yield: 1 servings

Measure Ingredient
5 \N 1/2-pint canning jars
14 ounces Pineapple chunks in juice --
1 \N Can
4 cups Cranberries -- 1 pound
2 cups Pears -- diced
2 cups Sugar

* 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

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